Inspired living

Roasted Garlic Bisque Recipe

Gluten-free Vegetarian Roasted Garlic Bisque Recipe

Credit: Lee Holmes

This thick, creamy, garlicky darling will provide comfort and beckon you to stop, rest and enjoy. Garlic is a wonder ingredient for rebooting your immune system, which may be compromised in cases of digestive issues or autoimmunity. The crushed macadamias add texture and are highly recommended.

Serves: 4



  • 4 garlic bulbs, unpeeled
  • 60mL extra-virgin olive or coconut oil
  • 1 brown onion, roughly chopped
  • 1 leek, white part only, washed & and roughly chopped
  • 1L good-quality chicken stock or bone broth
  • 3 parsnips, peeled & roughly chopped
  • 3 egg yolks
  • 2 pinches ground nutmeg, or to taste
  • Sea salt & pepper
  • 100g macadamia nuts, dry-roasted & roughly chopped or crushed
  • 2 tbsp chopped flat-leaf Italian parsley, to serve
  1. Preheat oven to 200°C.
  2. Cut about 5mm off tops of garlic bulbs to expose cloves. Place garlic bulbs in small baking dish, add 1 tbsp of oil and toss to coat.
  3. Turn garlic cut side up, then cover dish tightly with foil.
  4. Bake for 30–35 mins, or until garlic skins are golden brown and core tender. Leave to cool, then squeeze garlic out of skins.
  5. Heat remaining olive oil in large saucepan over medium heat. Sauté onion and leek for 3–4 mins, or until softened.
  6. Add roasted garlic, stock and parsnip. Reduce heat to low, then cover and simmer for about 30–35 mins or until vegetables are tender.
  7. Leave to cool slightly, then purée soup using food processor or hand-held stick blender.
  8. In small bowl, whisk egg yolks. While soup is still warm, and with food processor or blender still running, add egg yolks and whiz until combined.
  9. Season to taste with nutmeg, sea salt and freshly ground black pepper.
  10. If you need to warm the soup to serve, stir gently over low heat until heated through, but no longer than 1–2 mins, or yolks will curdle.
  11. Ladle into bowls, top with macadamias and parsley and serve.


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.