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Garlic and vegetable soup

by Peta Taylor, Brighton UK

Serves 4

10 (yes 10) cloves garlic
1 onion
½ lb various veg (carrot, cabbage, broccoli…any)
1 tspn fresh ginger
juice 1 lemon
chilli to taste
splash sherry
1 pt veg stock
knob butter
1 egg (optional)


  1. Finely chop or shred all the vegetables, the onion and garlic and fry in the butter for 5 mins.
  2. Add the vegetable stock, bring to the boil and simmer.
  3. Add the lemon juice, ginger and chilli.
  4. Simmer for 10-15 mins before adding the sherry.
  5. Pour onto a little beaten egg so it goes noodley.
  6. Serve with crusty roll or toast.

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