GARLIC LOVER'S SOUP
Garlic Lover's Soup
Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 4 people
Ingredients:
2 heads garlic
2 teaspoons olive oil
5 cups vegetable stock
2 bunches spinach, chopped
Directions:
Notes:
They say that garlic is as good as ten mothers due to its incredible healing properties. Try this soup when you are feeling a cold coming on.
Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 4 people
Ingredients:
2 heads garlic
2 teaspoons olive oil
5 cups vegetable stock
2 bunches spinach, chopped
Directions:
- Preheat oven to 425 degrees.
- Slice off the top of each head of garlic, exposing the top of each clove.
- Pour a teaspoon of oil on each head.
- Place in a casserole dish with a lid or wrap in foil.
- Roast for 45 minutes or until cloves are completely soft.
- Let the garlic cool for a few minutes and squeeze cloves into a pot.
- Add stock and stir to break up the garlic and combine.
- Bring to boil, reduce heat and simmer for 10 minutes.
- Just at the end, add in the spinach to wilt, stir well and serve right away.
Notes:
They say that garlic is as good as ten mothers due to its incredible healing properties. Try this soup when you are feeling a cold coming on.
MIGHTY MISO SOUP
Prep time: 10 minutes
Cooking time: 15 minutes
Yields: 4 people
Ingredients:
8-inch piece wakame
1 medium onion, cut into long strips
1 medium daikon radish, cut into half moons
1/2 block tofu, cut into 1/2 inch cubes
5 cups water
1 to 2 tablespoons miso paste
2 spring onions, chopped
Directions:
Source: Institute of Integrative Nutrition New York
Cooking time: 15 minutes
Yields: 4 people
Ingredients:
8-inch piece wakame
1 medium onion, cut into long strips
1 medium daikon radish, cut into half moons
1/2 block tofu, cut into 1/2 inch cubes
5 cups water
1 to 2 tablespoons miso paste
2 spring onions, chopped
Directions:
- Wash wakame, soak for 5 minutes or until softened and cut into 1-inch pieces.
- Add veggies, wakame, tofu and water to a pot and bring to boil.
- Reduce heat to low and simmer for 10 minutes.
- Remove 1/2 cup of liquid from the pot and stir in the miso to dissolve.
- Return miso mixture to pot, reduce heat to very low and cook 2-3 more minutes. Do not boil.
- Garnish with chopped spring onion.
Source: Institute of Integrative Nutrition New York