Garlic - great for boosting the immunity and the flavour!
Green vege soup
Ingredients –
1 leek
1 large courgette
Large bag brussel sprouts (maybe 400g ish)
3 cloves garlic
1-2 Tbsp curry powder – depending on taste
Seasonings to taste – I used 1 tsp Thyme, black pepper and dried parsley
6 cups chicken stock (Approx. 6 tsps stock and 1.5 litres hot water)
3-4 Tbsp slivered/flaked almonds (the thinly sliced ones)
About 150g low fat natural yoghurt or Quark
Sauteeing the veges
Directions –
- Chop and sauteed the garlic and onion for a few minutes with some spray oil.
- Add veges. Sprinkle over the seasonings and stir fry for a few more minutes.
- Mix stock with hot water until there are no lumps then add to pan
- Simmer for about 10-15 mins
- Remove from heat, let it cool slightly, then blend with a stick blender until smooth
- In a small pan, dry fry the sliced almonds for 2-3 mins stirring constantly (they burn easily so keep an eye on them)
- Stir in yoghurt or Quark and serve topped with almonds
. Delish!
The finished product
Posted by Kat 
