Greenbird’s Blog

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Garlic Soup January 28, 2013



Raise your hand if you’ve been feeling under the weather. Okay, everyone put your hands down now. Remember, this is January. I personally think everyone should stay home and sleep through this month. But this modern world won’t let us, and so we go out there and we get sick. I’ve been fighting some sort of crud for a few weeks. I’ve had enough, so I declared war. Thus, this soup was created. It’s kind of my version of a flu shot.

  • 2 whole bulbs of garlic, minced
  • 1 tablespoon olive oil, or as needed
  • 3 cups veggie broth
  • 1 cup water
  • 1 cup spinach and/or kale
  • 1 Tablespoon miso
  • 1 bay leaf
  • Seaweed to taste
  • Oregano, thyme and cayenne to taste
  • Nutritional Yeast to taste

In a large saucepan or frying pan, sauté half the minced garlic until browned. Add veggie broth, water, and bay leaf. Let simmer about a half hour or so. Add rest of garlic, seaweed, and spices. Let simmer about 15-20 minutes, then add  the miso and spinach. Do not boil. Cover with lid and let simmer a few minutes until spinach is wilted. Your soup is done.  Pour some into your favorite bowl and sprinkle with yeast. This will send all those crud germs fleeing in terror!



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