Flu-Fighter Garlic Soup

• 3 tablespoons extra-virgin olive oil
• 1 large onion (chopped)
• 5 cloves garlic (minced)
• 1 large carrot (chopped)
• 5 mushroom caps (chopped)
• 1/4 cup of chopped coriander
• 1/2 cup quinoa or lentils
• 1/8 teaspoon turmeric powder
• 6 cups water or vegetable broth
• To taste: salt and pepper
• Optional: chopped kale or spinach

  1. Cook quinoa or lentils according to package directions. Set aside.
  2. In a medium to large pot, heat oil to medium high heat and add onion. Sauté, stirring frequently, until onion starts to soften and turn clear. Add garlic and sauté another minute, stirring frequently. Add turmeric powder and some pepper, and cook for a minute or two until fragrant.
  3. Add the carrots, mushrooms, and coriander and cook for 5 minutes.
  4. Stir in the vegetable broth or water, along with the cooked quinoa or lentils. Let simmer for 15 to 20 minutes, stirring occasionally. Salt and pepper according to taste.
  5. Add the kale or spinach. Let everything sit in the pot for a few more minutes before serving.

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