Homemade garlic soup is the perfect dish to make when you start to feel rundown. Garlic is nature's antibiotic. Watch this quick and easy recipe.
Homemade garlic soup is the perfect dish to make when you are starting to feel run down. After all, garlic is nature's antibiotic! Two whole heads of garlic are used for this recipe. Though this seems like a recipe for garlic overload, don't fear. Once it is cooked down, the garlic is not quite as powerful.
Colombe incorporates fresh herbs such as sage, parsley, thyme, which adds a lot of flavor. Crunchy celery also acts as a flavor booster in this garlic soup. Don't forget a pinch of saffron to add a nice depth to your broth. You will put everything in a pot, and simmer for 30 to 45 minutes. You will be ready for the next step in this garlic soup recipe when the garlic cloves are nice and soft.
Next, you will smash the garlic cloves against the side of your pot to incorporate them into the garlic soup. After that, grab a strainer and strain your soup broth, discarding the herbs. Now you will be adding all of your greens, including watercress, kale, and spinach which are a great source of dietary fiber. Stir and watch them wilt beautifully. Up next is adding pre-cooked pasta shells. Colombe suggests brown rice pasta shells, but you can use whatever kind you like or happen to have on hand.
Once you are ready to serve your garlic soup, give each bowl a quick grate of Parmesan cheese as well as some sea salt and parsley.
- 2 quarts water
- 2 heads garlic, peeled
- 2 celery stalks, roughly chopped
- 8 parsley branches
- 1 bay leaf
- 10 large sage leaves
- 8 thyme branches
- 1 pinch saffron
- 1 cup watercress
- 1 cup kale
- 1 cup spinach
- 1 tsp sea salt
- pre-cooked brown rice pasta (2 cups dry)
- Parmesan cheese, grated
- fresh ground pepper
In a large soup pot, add garlic, celery, parsley branches, sage, thyme, the bay leaf and saffron. Cover with 2 quarts of water, bring to a boil and simmer for 30-45 minutes, or until the garlic cloves are soft. (While the soup is cooking prepare the pasta in a separate pot if using). Smash the garlic with the back of a spoon, allowing it to disintegrate into the broth. Next strain the liquid into another pot and add one cup each of watercress, kale and spinach. When the greens start to wilt, add pre-cooked pasta shells. Season with sea salt to taste. To serve, finish with fresh chopped parsley, Parmesan cheese and fresh ground pepper if desired. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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[SOUND] You're watching Eating by Heart.
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I'm Colombe and
today we're making garlic soup.
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I love this recipe when I'm starting to
feel a little run down because it's filled
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with garlic and
garlic is like nature's antibiotic.
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We use about two heads of
garlic in this recipe.
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It sounds like a lot but once you cook it,
it's not quite as powerful.
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We're putting every single fresh herb
you can think of, sage, parsley, thyme.
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I'm using celery.
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Celery is a great flavor booster,
it's kind of like a natural MSG,
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believe it or not.
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We're gonna put a pinch of saffron.
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Now saffron will add
a nice depth to the broth.
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We can head over to our stove where
we'll put this in a big pot and
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we'll cover it with water.
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We'll simmer it for about 30 to 45 minutes
until the garlic cloves get nice and soft.
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Then we'll be ready for the next step.
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Now I'm just going to go ahead and
take the back of my wooden spoon and
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smash the garlic and
now I'm ready to strain my soup broth.
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Now I'm ready to add my greens.
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Now, this soup becomes even more heart
healthy when I add all of these greens.
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They're such a great source of dietary
fiber, as well as other minerals and
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I've got watercress, and I've got some
kale, and I've got some fresh spinach.
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Now you can see my greens
are starting to wilt beautifully.
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My next step is to add
pre-cooked pasta shells.
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I'm using brown rice pasta shells but
you can use any pasta shells you like,
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or have on hand.
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Add a little sea salt to taste.
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Now I'm ready to serve,
Let me show you my finishing touches.
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Add a little fresh parsley on top,
some fresh cracked pepper, and
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optional but highly recommended,
some freshly ground Parmesan cheese.
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Now we're ready to try.
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Mm, the broth is so rich and so
healthy all at the same time.
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You're watching Eating by Heart.
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Hope you enjoy it.
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See you again, next time.
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