Uh-oh! I’m tired, I’m aching and the back of my sinuses are starting to feel raw. All signs that a cold or flu might be imminent.
Whenever Hubby or I seem to be coming down with a cold or flu, I start making soups and adding some of my favourite herbs: garlic, pepper, ginger, chilli. And although the best thing for a cold or flu is rest, I find adding these warming herbs to soups help loosen the mucous and relieve congestion.
This soup, which I call Ten Mothers’ Garlic Soup, is my go-to for colds and flus. The name comes from a folk saying “Garlic is as good as ten mothers”. I usually bulk up the basic soup with additional vegetables, noodles, meat or tofu, and maybe even a poached egg, to make a light dinner.
Ten Mothers' Garlic Soup
- Serves 4 as a basic soup or bulk it up to make a meal for 2
- Ingredients for basic soup
- 4 cups (1 litre) of vegetable stock
- 4-10 garlic cloves, crushed or grated
The amount depends on your taste—and maybe the number of people you are meeting the following day? 😉
- 2cm piece of ginger, peeled and grated
- 4 cups of silverbeet (spinach) or English spinach
- 1 cup of shitake mushrooms, sliced
Substitute with other mushroom varieties, if you wish.
- Place all ingredients in a large saucepan.
- Bring to the boil and simmer for 10-15 minutes.
- Bulk it up
- Consider adding the following:
- Silken tofu and/or meat
- Other vegetables