Saturday, March 10, 2012

Garlic Soup: Easy and Delicious

Want an easy vegetable soup that might just heal your soul? I love this recipe because it is all about how you cook, rather than relying on specific ingredients. Many truly fantastic recipes are based on the need for good, nutritious food when resources are scarce.  This soup, a descendant of a French peasant soup, is no exception.  You can add whatever herbs and vegetables you have lying around, so long as you stick to a general outline.

Chop a few cups of fresh herbs (I used basil, oregano, and rosemary, but whatever you have around), and at least two entire heads of garlic. I went with almost three, but I love garlic. Sauté everything very briefly in 1/2 cup of regular olive oil. Then add 3 quarts of water and bring to a rolling boil. Simmer uncovered for approximately one hour.

Now add chopped vegetables and any legumes or starch. I put in a diced red onion, kale, and brown lentils. Maintain a simmer until everything is fully cooked.

Add salt and black pepper to taste, and squeeze in the juice of 1/2 lemon. If you want to thicken the soup a bit, you can add tempered egg whites egg yolks (thanks Emy!) or blend slightly with an immersion blender. Or you can do what I did, and add 1/2 cup of nutritional yeast.

Serve with crusty bread for dipping!

1 comment:

  1. Psst! Use tempered egg yolks not egg whites! If you use egg whites you'll end up with egg drop soup! ;) But NutYeast is good too.