Garlic Soup
(feel
better soup! Great aid for colds,
flu and yucky feeling days)
ingredients
•
6 cloves of garlic, chopped
•
2 small onions (white or yellow), chopped
•
2 inches of ginger, peeled and grated
•
2 tablespoons of sesame seeds
•
2 to 3 tablespoons of olive oil
method
for above ingredients
1) Saute’
the above ingredients until tender.
Place half of the sauteed ingredients in a food processor or blender
with 1 to 2 cups of veggie broth or chicken broth and puree. Add puree mixture and the sauteed
ingredients in a soup pot.
Then add these ingredients
•
1 to 2 cups broth and 1 to 2 cups of water to mixture, both being equal
amounts
•
big pinch of dried mustard
•
3 to 4 inches of fresh rosemary twig, pulling off leaves from stem
•
½ to one teaspoon of sea salt
•
5 shakes are more, from the cayenne pepper shaker
•
big pinch of rubbed sage
•
About one tablespoon of thyme, if you have fresh even better! Add more if fresh
•
3 tablespoons of dried parsley or if you have fresh even better! Add a
cup if fresh.
•
2 tablespoons of Vegit or all-purpose seasoning.
•
a few shakes of kelp
•
a few shakes of dulse
•
3 twigs of Wakame seaweed, cut into small pieces
Place
soup pot on low or med-low heat
•
3 cups total (veggie of choice) such as: diced carrots, peas, cut kale, cut collard, cut chard, green
bean, arugula, spinach, diced red or yukon potato. Leafy greens should always be added the last five minutes of
cooking. Arugula and spinach can be thrown in the very last minute,
When
making for younger children or your inner child perhaps? Add approximately 2 to 3 cups more of
water or broth and throw in either: alphabet pasta, egg noodles or barley! It’s about feeling better but we can
make it fun! Cook until it is
done. Don’t over cook the
veggies!
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