Heart-Healthy Classic Garlic Soup
Transform your mealtime into a nourishing and flavorful experience with our **Heart-Healthy Classic Garlic Soup**, a wholesome twist on the timeless recipe. Packed with antioxidants and bold aromatics, this soup showcases the rich, comforting flavor of garlic complemented by sweet carrots, earthy celery, and the subtle kick of dried thyme. Made with low-sodium vegetable broth and heart-friendly extra virgin olive oil, it's a warming dish designed to support cardiovascular health while satisfying your taste buds. This creamy, blended soup is lightened with a splash of fresh lemon juice and brightened by fresh parsley for a vibrant finish. Ready in just under an hour, it’s the perfect healthy recipe for busy weeknights, served on its own or alongside whole-grain bread for a complete, guilt-free meal. Whether you’re meal-prepping or seeking cozy comfort food, this garlic soup is a nutritious addition to any table!
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Recipe Information
Ingredients
- 10 whole Garlic cloves
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion
- 1 large Carrot
- 2 medium Celery stalk
- 4 cups Low-sodium vegetable broth
- 0.5 teaspoons Dried thyme
- 0.25 teaspoons Ground black pepper
- 1 whole Bay leaf
- 2 tablespoons Fresh parsley
- 2 teaspoons Lemon juice
Instructions
Peel and thinly slice the garlic cloves. Chop the onion, carrot, and celery into small, even pieces.
In a large saucepan or soup pot, heat the extra virgin olive oil over medium heat.
Add the sliced garlic to the pot and sauté for about 2 minutes or until fragrant, stirring constantly to prevent burning.
Add the chopped onion, carrot, and celery to the pot, cooking for an additional 5 minutes until the vegetables begin to soften, stirring occasionally.
Pour in the low-sodium vegetable broth, then add the dried thyme, ground black pepper, and bay leaf. Stir to combine.
Increase the heat to bring the soup to a boil, then reduce to a simmer. Cover the pot and let the soup cook for 30 minutes, allowing the flavors to meld together.
After 30 minutes, remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a countertop blender in batches and return it to the pot once pureed.
Finely chop the fresh parsley and add it to the soup along with the lemon juice. Stir well to combine.
Taste and adjust seasoning if necessary, keeping in mind to minimize or avoid additional salt for heart health.
Ladle the soup into bowls and serve warm, optionally garnished with additional parsley or a slice of whole grain bread on the side for a heart-healthy meal.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
