Zainab Khanam
– 10 cloves of garlic (finely chopped) – 1 onion (chopped) – 2 cups vegetable or chicken broth – 1 tbsp olive oil – 1 tsp dried thyme – 1 bay leaf – Salt and pepper to taste – 1/2 cup cream (optional for richness) – Fresh parsley for garnish
In a large pot, heat olive oil over medium heat. Add chopped garlic and onions, sautéing until fragrant and golden brown.
Add the vegetable or chicken broth, thyme, and bay leaf. Bring to a simmer, letting the flavors meld together for 10-15 minutes.
For a smoother consistency, blend the soup with an immersion blender or transfer to a blender, then return to the pot.
Stir in the cream to make the soup extra creamy. Adjust seasoning with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with some crispy bread for dipping!