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Roasted Lemon, Garlic & Thyme Immunity Soup

A vibrant, healing soup featuring caramelized roasted lemons, sweet roasted garlic, and earthy thyme in a hearty golden lentil broth. Perfect for cold days and boosting immunity.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Fusion, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Roasted Aromatics
  • 2 large lemons sliced into rounds, seeds removed
  • 1 head garlic top trimmed
  • 2 tbsp olive oil for drizzling
Soup Base
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 cup red lentils rinsed
  • 1 tsp ground turmeric
  • 0.5 tsp red pepper flakes plus more for garnish
  • 1 tbsp fresh thyme leaves plus sprigs for garnish
  • 6 cups vegetable broth
  • 1 bay leaf

Equipment

  • Baking sheet
  • Large Soup Pot or Dutch Oven
  • Immersion Blender (optional)
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Place lemon slices and garlic head (cut side up) on a baking sheet. Drizzle with oil and salt.
  2. Roast for 20-25 minutes until lemons are caramelized and garlic is soft.
  3. In a pot, sauté diced onion in olive oil until soft. Add turmeric, chili flakes, and thyme; stir for 1 minute.
  4. Add rinsed lentils, vegetable broth, and bay leaf. Bring to a boil, then simmer covered for 20 minutes until lentils are soft.
  5. Squeeze the roasted garlic into the soup. Add half the roasted lemon slices to the pot.
  6. Simmer for 10 more minutes. Discard bay leaf. Optionally pulse with a blender for a creamier texture.
  7. Ladle into bowls. Top with reserved roasted lemon slices, fresh thyme sprigs, and a pinch of chili flakes.
  8. Serve hot with crusty bread.

Notes

If you are sensitive to bitterness, peel the lemons before roasting. The lentils act as a thickener, so no flour or cream is needed.