We have a season of colds and flu. Cough, runny nose and general fatigue. I myself spent several days in bed complaining of aching joints and sore throat.
Milk with honey supposedly cures any cold, but what if we can neither milk nor honey? What can save us when both folk and traditional medicine seems to disappoints?
Soup. Can be garlic one (recipe here). Can be simple broth (apparently this chicken soup is remedy for the pain of soul and body). And we can also combine broth with green tea and garlic.
Adding tea leaves to the soup it is not a fad.
In the Chinese (and Japanese and Indian) cuisine you will find many similar recipes.
The basis of our broth will be a “soup powder” from today’s other recipe. It is worth noting that the addition of yeast flakes causes a clouding of the broth. This is a natural and inevitable.
You can, while cooking soup (at the stage of adding chickpeas), toss a handful or two of pasta, preferably thin threads, or brown rice.
So much for the introduction. Let’s go to the kitchen.
1 l of broth = 1 l of water + 3 – 4 tablespoons “soups”
2 small carrots or a few frozen mini carrots
1 can chickpeas (400 ml)
approx. 25 dag of spinach (I’ve used frozen leaves, 3 cubes)
2 stalks celery
4 cloves garlic
1 sachet of green tea (1 teaspoon green tea in a bag of cheesecloth)
black pepper with coriander
- Boil water with the powder, add the peeled garlic. Boil for 3 – 4 minutes.
- Add the carrots, chopped celery and drained chickpeas. Cook for approx. 8 minutes.
- Add the spinach, green tea and cook for 5 minutes.
- Remove the sachet of tea. Season the soup with black pepper. Turn off heat.
Serve hot. If you don’t have gluten problems, you can serve soup with garlic croutons.