Flu soup

Wed, Jan 8, 2014, 17:21

  • Serves: 4
  • Cooking Time: 65 mins
  • Course: Starter
  • Cuisine: Fusion


  • Serves 2-4, depending on what and how much you add to it
  • 2 heads (yes, whole heads) garlic, peeled and sliced finely
  • 2 tbsp olive oil
  • 5 sage leaves, sliced
  • 1 tbsp thyme leaves
  • 2 litres water
  • knob of ginger, peeled and sliced
  • bunch of parsley, chopped


Heat the olive oil and (this is crucial) very gently sauté the garlic and herbs – this is almost an infusion. Add the water and ginger and season well. Simmer gently for five minutes, then take off the heat and let it sit for an hour. Reheat and serve with a little more olive oil and a poached egg, finely chopped spring onions and shredded seaweed.

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