Creamy Garlic Soup
Try this the next time you have a cold or those around you do. It’s not only healthful, but tasty too. Look for pre-peeled garlic cloves. It will take a little more time if you have to peel your own. Use organic vegetables if possible.
Servings Prep Time
6people 10minutes
Cook Time
20minutes
Servings Prep Time
6people 10minutes
Cook Time
20minutes
Ingredients
Garnish: (optional)
Instructions
  1. If peeling your own garlic cloves, do so now. Once peeled, lay the flat side of a chef’s knife on top of each clove and pound it with the heel of the hand in order to crush the garlic. Set aside.
  2. Chop onion. Melt butter in a large saucepan over low heat, and add chopped onion. Cook and stir about 5 minutes to soften.
  3. Peel and finely chop fresh ginger to yield about 1/4 cup, or to taste. Add to onion, along with garlic. Cook and stir 2 to 3 minutes.
  4. Add vegetable (or mushroom) broth, oregano, and red pepper flakes. Cover and simmer about 15 minutes. Stir in coconut milk and remove from heat.
  5. While soup simmers, slice mushrooms (if using). Melt about 1 teaspoon butter (or oil) in a small skillet over medium heat. Add mushrooms and cook until tender. Set aside.
  6. Purée soup by using a hand-held stick blender if possible, or transfer to a blender.*
  7. Stir in lemon juice and Aminos. Adjust seasonings, to taste.
  8. To serve, top each bowl with some sautéed mushrooms and cilantro, if desired. Enjoy being sick!
Recipe Notes

Technique: Blending Hot Foods*

If transferring to a blender, cool slightly. Remove center portion of the blender lid, then place lid securely on blender. Cover the lid with a dish towel folded over several times. With one hand, hold the towel firmly against the lid, then blend at a low speed.

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