Vegetarian Entrees

 

 

Celtic Ginger and Garlic Soup 

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Description:
This soup is especially soothing when tired, stressed or sick with cold flu and is very anti-fungal. This soup uses garlic and garlic. Garlic has long been touted as a health booster and now new research is beginning to unlock the secrets of the odoriferous bulb. “Even the Greeks would feed garlic to their athletes before they competed in the Olympic games.” Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.

Ginger is an aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market. Ginger is the underground rhizome of the ginger plant with a firm, striated texture. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young. In herbal medicine, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.


Ingredients:
2-3 whole garlic cloves
1 large onion
3 Tbs yeast-free instant vegetable broth
2-3 quarts water or veggie broth
1 cucumber
(optional: cabbage, celery and any other veggie desired)
2 Tbs fresh cilantro
2 tsp fresh grated ginger
Real Salt to taste



Directions:
Chop and crush garlic cloves into small diced pieces and lightly steam-fry. Set aside. Put whole onion in water in a deep pan, simmer until onion is transparent (approx. 1 hour).

Add garlic and yeast-free instant veggie broth. Slice cucumber (and optional veggies) and add to soup.

Simmer 10-15 minutes. Add fresh ginger, cilantro and Real Salt to taste.


Category: Vegetarian Entrees


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