> Recipes > Soups

Yummy garlic soup
by author Celeste Remillard

This is a delicious and very healthy soup. It is great to bring to someone if they are sick or just to sit at home and eat alone. The spices make the taste soar through the roof and it is truly one recipe that makes your kitchen smell delicious. NOTE:!!If anyone is taking a blood thinning medication I would suggest not including the garlic in your recipe because it also effectively thins the blood. This includes the "one a day" preventative medications. You can store this soup in the freezer. If that is what you are going to do, please note that the noodles will absorb even more water after they have been cooked. What to do? Simple add more water and alittle more spices and you are ready for your soup to make you better!

I have not given size allotments for the foods for one reason. (If you would like the allotments that I use, please email me and I will forward exactly how I make it.. ) I may like 2 cups of carrots in my soup, but that doesn't mean you will. I feel like making a soup is like making a picture. You can change the colours but you will never please everyone. Please yourself first. Either way these ingredients are all apart of my "picture". Directions : I begin by boiling the water and pre-heating the oven to 350 degrees Celcuis first. While the water and oven are getting ready, I start chopping my spices and everything else. When the oven is ready I put my 2 or 3 bulbs into the Garlic Roaster to roast for approximately 10 minutes. The carrotts and celery go first. Use it to your hearts content. If you like alot than go for it. If not, than only use enough to add some nice colour, but it should be added.

What you'll need I use a wok to make my soups as they are bigger and give me more freedom to work. 2 or 3 Bulbs of Garlic Dill Parsley Jalapenos (McMormicks makes a great crushed pepper in a jar, but using real is best. Just slice 'em and dice 'em and you are all ready!) Coarse Black Pepper Carrotts Celery Lemons