If you’ve ever made roasted garlic before you know what a pain it can be to get the thin, papery skin completely off after it’s roasted, and what a sticky mess it is. The recipe below takes the hassle of that away! Plus you get garlic infused oil. If you’ve never made roasted garlic before then you’re missing out on a culinary delight!
Roasted garlic is delicious all on its own eaten like grapes…just don’t blame me for not getting kissed later! Below is a list of just a few of the other countless ways you can use roasted garlic…
Ways to use roasted garlic
- Compound butter (blend with softened butter)
- Pureed into mashed potatoes or cauliflower
- Cut up and mixed into guacamole
- Mixed with mayo for a roasted garlic aioli. Then use on sandwiches, as a dip, as a coating on baked chicken or salmon, or thin the mayo mixture out with milk of choice to make a salad dressing.
- In a meatloaf or hamburger patty
- Added to soups
Ways to use garlic infused oil
- Make a salad dressing
- Dip for bread (like Italian restaurants)
- Roasted veggies
- Cooking fried eggs
- Replace for any oil to cook with and add extra flavor to your meal
- Add a little swirl of oil to soup before serving
This recipe is crazy easy! Even my kids make it for me. I like to use a large chefs knife to prep the garlic but it’s not necessary to. You can also use a small drinking glass with a flat bottom.
This recipe doesn’t have exact amounts because it doesn’t really need them. It depends on how much or how little roasted garlic you want to make. Keep in mind this stores REALLY well in the fridge, so make extra and you’ll have it on hand when you want it. I typically make two whole heads of garlic at a time.
Easy Roasted Garlic and Infused Oil
- Fresh garlic cloves
- Oil of choice such as avocado or olive oil
- Preheat oven to 350°.
- Remove all the outer layers of papery skin. You can do this quickly by lightly smashing the garlic cloves with the bottom of a glass or the heel of a knife. Press just hard enough that the paper falls off but the clove isn’t smashed too badly.
- Place all the cloves in an oven safe bowl.
- Cover with oil to just above the cloves.
- Roast in the oven until fragrant and the cloves are golden and lightly browned around the edges.
- Let cool and store in a glass jar.
The picture of this soup got more likes than 95% of the things I put on Instagram. The picture was pretty but the taste of this soup was way better! It’s got a slight kick from the chorizo, a creaminess from the coconut milk, and the perfect amount of bite with the kale and sweet potato. This soup embodies comfort food. And I love how easy it is to make! I was hoping to have enough left for my lunch the next day but my family kept going back for more! Then my daughter asked me to pack what was left in her thermos for lunch the next day so there went my lunch. But what mother would complain when their child asks for a healthy lunch?! Certainly not this mom.
This recipe came about because I had purchased some chorizo and then couldn’t decide what I wanted to do with it one night. Naturally I jumped on Pinterest and typed in “Paleo Chorizo”. I scrolled down a bit to see what caught my eye and BAM…soup! Guys, I was in tears laughing so hard at this recipe post too. I never even bothered to click on the original recipe because I just needed inspiration to make something. The blog the pin lead me to is called Pintester and the woman is HILARIOUS! Click here if you want to read the post that had myself, my husband and my best friend cracking up. Which then lead to my best friend and I joking about one pot meals, crockpots and being lazy. Just go read the post, you’ll laugh.
The fam had fresh Parmesan sprinkled on their soup!
Chorizo, Kale and Sweet Potato Soup
Notes: This recipe could easily be made in a crock pot too, but I haven’t tried it yet. If you do, be sure to come back and let me know in the comments!! Make it in the same order you would for the stove. Brown the meat, then add everything (minus the arrowroot starch, coconut milk, and Kale) to the crock pot and cook on low for a few hours. Then about 15 minutes to a half hour before serving, whisk the arrowroot with the can of coconut milk and add that and the kale to the pot. Stir well and cover to let it finish cooking.
- 1 Lb. chorizo (look for one that is free of weird ingredients! and preferably pastured)
- 2 1/2 cups sweet potatoes, diced (about 2 medium)
- 1 medium bell pepper, diced (color of choice)
- 1 medium red or yellow onion, diced
- 2 Tb coconut oil or cooking fat of choice
- 6 cups chicken bone broth or chicken broth
- 1 can full fat coconut milk
- 4 cups packed kale, chopped
- 2 Tb arrowroot starch
- 2 tsp onion powder
- 1 1/2 tsp garlic powder
- sea salt and pepper to taste
- In a stockpot, add the coconut oil, diced bell peppers, and chorizo. Cook over medium/high heat, breaking up the meat until it is fully cooked.
- Add the sweet potatoes, broth, onion and garlic powder, salt and pepper. Stir.
- Reduce heat to medium and cover.
- In a small bowl whisk the arrowroot starch and coconut milk until smooth. Set aside.
- After about 10-15 minutes, add the kale and coconut milk to the soup. Stir gently every few minutes.
- Soup is ready when the kale has softened and sweet potatoes are fork tender.
*If you’re looking for something else to serve this with may I suggest my recipe for Bacon Wrapped Stuffed Dates! They make a perfect appetizer and would pair well with this soup. Together they’d make for a great dinner party!
Shiitake mushrooms are underrated in most diets. They are so full of health benefits and have such a wonderful flavor that is more complex than the more popular Bella mushrooms. I won’t get too scientific on you but here’s a short list of some great reasons why to start including these mushrooms in your diet.
- Lowers cholesterol
- Rich in antioxidants, meaning they boost your immune system
- Boosts low iron levels
- Only one shiitake has 24% of the daily recommended Vitamin D!
- High in B vitamins and many minerals like selenium
- Great for weight loss because they are dense in fiber and low in calories
- Fiber content also makes them great for digestive health
- Helps control blood sugar making it great for diabetics
- Combats certain autoimmune diseases
That’s an impressive list for one little mushroom! And it’s not even an all inclusive list!
Mushrooms always seem to be one of those love or hate foods, not much grey area. It doesn’t mean someone can’t grow to love or at the very least like them. Such is the case with my husband. He actually asked for Cream of Mushroom soup for dinner tonight. My response was “Who are you and what have you done with my husband?!” Since I LOVE mushrooms I was thrilled at this request.
I have a cooking style I like to call the shake and pour method. AKA I can’t usually repeat a recipe because I don’t measure anything!! So we rarely eat the same thing twice. But as a food blogger that’s kind of a big problem! I am really trying to make a valiant effort to change that and measure and write things down as I go. Wish me luck because it’s not that easy! Luckily, tonights recipe I actually wrote down and measured everything!! Hallelujah! There’s hope for me yet!
I will be making this again asap because it was THAT good. Even better was how easy it was to make too! Also a one pan dinner aside from the blender which could easily be left out, you’ll just have less creamy soup.
- This can be made vegan by omitting the sausage and using coconut oil or olive oil in place of the bacon fat, and using a vegetable broth in lieu of bone broth.
- The mushroom varieties can be changed if you have something else on hand or they happen to be on sale.
- The white wine can be omitted and replaced with more broth, but it really lends a nice flavor.
- If you don’t have a problem with dairy feel free to use heavy cream or another form of milk in place of the coconut milk.
- This recipe makes enough for 4 adults
Paleo Cream of Mushroom and Sausage Soup
Refer to the post for Notes, Substitutions and Tips
- 1 lb ground pork sausage (paleo friendly)
- 8 oz Shiitake mushrooms, stems removed, tops chopped (2 small packages)
- 4 oz Bella mushrooms, stems and tops chopped (one small package)
- 1 medium yellow onion, diced
- 5 TB bacon fat (or cooking fat of choice)
- 2 cloves garlic, minced
- 3 cups bone broth
- 1 can full fat, coconut milk
- 1/2 cup chardonnay (or other dry white wine) (omit for Whole30 and sub for broth)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp sea salt (or to taste)
- 1/2 tsp dried sage
- 1/4 tsp cayenne pepper
- black pepper to taste (don’t be stingy though!)
- In a soup pot/dutch oven cook ground pork, breaking apart, until fully cooked. Remove from pan leaving the grease in the pan and all the brown bits stuck to the bottom (helloooo flavor!).
- Turn the heat to medium add half the bacon fat. Then add the onions, cooking about 2 minutes.
- Turn the heat up slightly. Add the additional bacon fat, the garlic, mushrooms and all the herbs and spices. Continue to cook until browned and soft, about 7-10 minutes, stirring every so often. Scrape the browned bits from the bottom of the pan as the mushrooms cook. Imparting all the flavor into the mushrooms.
- Remove half the mushroom/onion mixture into a blender. Add the coconut milk to blender, and blend until smooth.
- Pour the mixture back into the pot with the rest of the mushrooms. Add the bone broth, white wine and cooked sausage.
- Cover soup and bring to a boil. Reduce heat and simmer for 5 minutes allowing flavors to meld. Then serve!