The Vegan Table: (Garlic) And Greens Soup

Remember a while ago, I attempted the same recipe?  Then it turned out to be completely different?

This time I put everything I was supposed to put in there except garlic.  Instead I put Chinese mahogany in there with oyster mushroom.  I used sprouted barley in this soup from the farmers market.

I can totally understand why this soup has to have something really strong and pungent spice like garlic.  This soup is not salty enough by itself.  Which is a perfect soup for people who are under the weather.  This soup is packed with nutrients.

I was sick for a week in bed before I decided to climb out of bed and finally make something to eat, and this soup gave me energy.  And within 1 to 2 days I was hopping around and no one knew I was even recently sick!  The little coughs were gone, sniffling nose, fatigue, everything was gone.

Of course, here are other people’s results, it is a popular recipe, Colleen even has a video of this recipe:
http://www.bilerico.com/2012/06/garlic_greens_white_bean_soup_vegan_aint_all_bad.php
http://chayg.ca/garlic-and-greens-soup-day-57125-78-recipes-down-172-to-go/
http://veganmoxie.com/2011/10/vegan-mofo-garlic-and-greens-soup/

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, barley, Chinese mahogany/toona, Food and drink, kale, mushroom, Recipes, spring, summer, vinegar, winter and tagged , . Bookmark the permalink.

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