Inspired by this recipe, I made a really lovely garlic/vegetable soup last night. We had it with my cheese biscuits that I made up a few weeks ago and it was a really nice, light dinner. Here’s how the soup went down.
Ingredients:
- 6 cups low sodium veggie broth
- 1 head of garlic, cloves peeled and crushed
- herbs to taste (I used oregano and thyme)
- 1 tsp olive oil
- 4 cups veggies (I used grated zucchini, chopped broccoli, and chopped celery)
- 2 eggs
- pepper
I brought the broth and garlic up to a boil together, added the olive oil and herbs, and let them roll — covered — for about half an hour. The broth got super fragrant and lovely. Then I added the veggies and let them simmer together uncovered for about 15 minutes. At that point, take the soup off the heat. In a small bowl, I beat together the two eggs with some freshly ground pepper. I added a few ladles of the soup to the egg to temper it and beat that together, and then I added that to the soup (it clouds the broth and adds protein!).
It turned out really nicely and the best part is that I think all the garlic totally knocked out my cold. Hurray!
