I first tried Sopa de Ajo (Garlic Soup) at a Spanish restaurant in Calgary, many years ago. As a self-professed garlic addict, I couldn’t help but love that this soup is chock-full of it. Garlic is beneficial in so many ways, it is antioxidant-rich, anti-microbial, anti-inflammatory, and contains sulphuric allium compounds (as do onions) which have been touted for their benefits when it comes to cancer prevention.
I have mentioned this before on my blog, but I chop my onions and garlic 10 minutes before I use them, as that helps maintain the allium compounds I mentioned above even when cooking this delicious vegetable. This works with crushing garlic also, you are basically trying to break down the vegetable to help release the allium compounds that are so beneficial for health and wellness.
Spanish Garlic Soup (Sopa de Ajo)
2 Tbsp avocado oil
1 large onion, diced
8 cloves garlic, crushed
1 tsp sea salt (smoked sea salt is great here if you have it)
1 tsp fresh cracked pepper
1 tsp smoked paprika
1 tsp turmeric
6 cups vegetable broth
1½ cups lentils
Saute onions and garlic in avocado oil over medium heat, until soft and fragrant, about 10 minutes. Add salt, pepper & spices, stirring to combine. Add vegetable broth & lentils, bring to a boil and lower to simmer for 20 – 30 minutes, until lentils are soft. Adjust seasoning to taste and serve.