Vampire Hunter Soup (Roasted Garlic Soup)

Vampire Hunter Soup (Roasted Garlic Soup), a soup that’s bound to ward off vampires and any other unwanted visitors, along with pumpkin and potatoes.

Vegan | Gluten-free | Soy-free

Ward off vampires this season with this incredible Vampire Hunter Soup (Roasted Garlic Soup) that’s 70% garlic. Did you know that European folklore gives garlic the ability to ward off the “evil eye”? Yup! In Central European countries, people have believed for centuries that garlic is a powerful ward against devils, werewolves, and vampires. According to Garden City Harvest, to ward off vampires, garlic could be worn on one’s person, hung in windows, or rubbed on chimneys and keyholes.

I decided that the best way was to eat it, and that’s why I added about 30 cloves of roasted garlic to this soup. Now, don’t freak out! When you roast garlic, the flavor changes as its pungent components break down to caramelize the natural sugars inside. This provides a depth of flavor and mild sweetness while mellowing out the raw garlic spice.

Along with a few other ingredients, this Vampire Hunter Soup (Roasted Garlic Soup) is bound to become your new autumn favorite.

The making of: Vampire Hunter Soup (Roasted Garlic Soup)

This recipe is fairly simple and not hands-on at all. It’s basically a dump-and-bake recipe! To make this incredible Vampire Hunter Soup (Roasted Garlic Soup), first, you’ll need to roast potatoes, pumpkin, and garlic, along with a bit of pumpkin spice and oregano, in the oven for about 50 minutes.

Once the veggies are cooked and have cooled down, add everything to a blender. Make sure to save a few roasted garlic cloves aside for garnishing. Blend it all together with vegetable stock until completely smooth. 

When ready, serve in bowls and garnish with a roasted garlic clove and black lava salt. To give it an extra spooky twist, or rather a bloody twist, mix olive oil and red food coloring together; drizzle on top to complete. ENJOY!

Notes:

• This recipe calls for about 30-40 cloves of garlic. You can do more or less depending on your preference.
• Feel free to play with the amounts of the ingredients. 
• For the bloody oil, make sure to use an oil-based food coloring.

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Vampire Hunter Soup (Roasted Garlic Soup)

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 50 minutes 50 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 potatoes, cubed
• 2 cups (232 grams) pumpkin, cubed
• 3-4 heads of garlic
• Olive oil
• Salt & pepper to taste
• 1 tbsp dried oregano
• Optional: 1tsp pumpkin spice
• 3-4 cups veggie broth
• Bloody topping: 1 tsp olive oil + a few drops of oil-based red food coloring

Procedure

1. Preheat oven to 400F. 
2. Peel and discard the outer layers of the whole garlic bulb; leaving intact the skins of the individual cloves of garlic. With a knife, cut ¼ inch from the top of the garlic bulbs.
3. To a large baking pan, add potatoes, pumpkin, and garlic bulbs. Drizzle a generous amount of olive oil on top, sprinkle with salt and pepper to taste, and add oregano. Sprinkle just the pumpkin with the pumpkin spice.
4. Cover the baking pan with foil and bake for about 45-50 minutes; or until the potatoes are soft, garlic should be golden brown. When ready, remove from oven and allow to cool down.
5. To a blender, add roasted vegetables and the veggie broth, saving a few pieces of roasted garlic to use as garnish. Blend together until completely smooth. 
6. To make the bloody oil, simply mix the olive oil and red food coloring together.
7. Serve in bowls, top with a roasted garlic clove, black lava salt, and a drizzle of bloody oil. ENJOY!

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