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? )
• 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.