Creamy Spanish GARLIC SOUP | Easy NO DAIRY 30 Minute Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be homemade.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile with a higher smoke point.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are more economical.

Heat a large fry pan over medium heat and add 1/3 cup of extra virgin olive oil.

Cut 10 slices from a baguette, each 1 inch thick, and add them to the hot olive oil in a single layer.

Fry the baguette slices for 2 minutes on each side until golden.

Remove the fried baguette slices and set aside.

In the same pan, add 1 medium chopped onion and 8 chopped garlic cloves; sauté for 3-4 minutes until the onion is translucent.

Stir in 1 teaspoon of sweet smoked Spanish paprika and mix well.

Add 3.5 cups of vegetable broth, season with sea salt and black pepper, and simmer for 10 minutes.

Prepare hard-boiled eggs by placing them in a saucepan with cold water, bringing to a boil, then covering and letting sit for 11-12 minutes.

After 10 minutes of simmering, turn off the heat and add the fried baguette back into the pan, ensuring they are fully soaked in the broth.

Let the mixture sit for 5-10 minutes to cool slightly, then transfer to a food processor and blend until creamy.

If the soup is too thick, add more broth or water to reach desired consistency.

Serve warm, chilled, or at room temperature, garnished with hard-boiled eggs and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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