While Mr. Giggles and I have been trying to recover from whatever illness took over our house, I have been getting back into soup making. Usually when this time of the year rolls around I am ready for only fresh things, reminding me of the warm weather to (hopefully come). And I am more than willing to boycott anything in warm liquid form. Stews go out the window, soups are shoved off and anything braised? Pfff.
Except when we are both sick. Both sick with the chills, runny noses and that kind of feeling where you just want to be curled up under a blanket (or six) sleeping away the yucky feeling. So between all the green smoothies and ginger shots, after the echinacea drops and the sambucus syrup I have been making soups to make us at least feel like we are still eating well. Just because we are sick doesn’t mean we can’t still eat a delicious meal, right?
Enter garlic soup. We were recently in New York and I had a lovely garlic soup with chia seeds, farm egg and smoked chili oil. It was so comforting and scrumptious that I knew I had to make a “Giggles version” at home. And the best part? It’s an unbelievable easy recipe that by nature is vegan. You can sass it up with a little cream if you would like, but it really doesn’t need it baby cakes! It’s delicious on it’s own right. The real trick is making sure you are using good stock or bouillon. I used Massel bouillon (I was recently introduced to it by my friend, Tess Masters aka The Blender Girl and I am ADDICTED! It’s vegan, gluten free, dairy free and so rich you wouldn’t even believe it!).
Whether you are sick or not, this satisfying soup will be sure to become part of your repertoire. It’s simplicity, ease and bone sticking richness will have you falling in love with it…