Wednesday, October 28, 2009

Ten Mothers Garlic Soup

There is a folk saying that “Garlic is as good as ten mothers”.

This recipe is adapted from a care2 recipe and what I can remember of a recipe that was published in Yoga Journal for an article on healing soups. Hubby and I used this soup all through Winter to fight off colds and flus.

Serves 4

Times

Preparation:
10 minutes

Cooking:
20 minutes

Ingredients

  • 4 cups of vegetable stock
    Use a low sodium stock to reduce the sodium content.
  • 4-10 garlic cloves, crushed or grated
    (The amount depends on your taste—and maybe the number of people you are meeting the following day? * wink *)
  • 2cm piece of ginger, peeled and grated
  • 4 cups of silverbeet (spinach) or English spinach
  • 1 cup of shitake mushrooms, sliced

Method

  1. Place all ingredients in a large saucepan.
  2. Bring to the boil and simmer for 10-15 minutes.

Serve hot.

Notes

To make this a meal for two, add diced firm silken tofu or noodles or both.

You might also like to add:

  • 1 small diced chilli (for a bit of bite!)
  • Squeeze of lemon juice
  • Seaweed

See “Our healing soup” on my Learner Yogi blog for information on the health benefits of the ingredients.

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