Garlicky Green Soup

Garlicky Green Soup - Seriously Soupy

Another ode to St. Patrick's Day, this Garlicky Green Soup is essentially just that - tons of garlic and various green vegetables that I blended together.  I cooked a mixture of celery, peas, broccoli, spinach, and green beans with some onions, potatoes, rosemary, thyme and a dollop of Greek yogurt for a healthy rich vegetable mixture. Since I am a die hard garlic fan I was also really excited that I was able to test out a new line of gourmet garlic products called Garlic Gold in this recipe. Essentially chunky garlic nuggets, this organic garlic company features a line of condiments ranging from Italian Herb Nuggets to Parmesan Nuggets, and of course, a great selection of crunchy garlic nuggets. For this super garlicky soup, I used a combination of their Garlic Gold with Extra-Virgin Olive Oil and their Garlic Gold Nuggets - resulting in a rich and powerful flavor that worked really well with the earthy combination from the vegetables. This soup can also be easily modified based on the vegetables you have at home and can include a combination of other colors as well, even though, it's pretty hip to be green...

Garlic Gold's Product Line

Garlicky Green Soup
(Printable Recipe)

Ingredients:
1 yellow onion, peeled and chopped
2-3 cups of water
1/2 cup of frozen peas
1/2 cup of broccoli
2 ribs of celery, chopped up
Bunch of spinach, rinsed
1/4 tablespoon of dried thyme
1/4 tablespoon of dried rosemary
2-3 potatoes, cut up
1/2 cup of green peas
1 tablespoon of Garlic Gold with Extra-Virgin Olive Oil 
1/4 tablespoon of Garlic Gold Nuggets
dollop of Greek yogurt (optional)
salt and pepper, to taste 

Directions:
Add water to a medium-sized pot and let boil on a low heat. Cut up the onions and potatoes and add them to the pot, along with the garlic, rosemary and thyme when the water boils. Cover and let cook for 10-15 minutes. Add in the green vegetables, salt and pepper and cover for another 15 minutes. Blend the mixture and top with yogurt. Enjoy!



Seriously Soupy Serena

Mushroom Garlic Soup

 Creamy and Rich Mushroom Garlic Soup -- Seriously Soupy

Last weekend I tested out an amazing roasted garlic soup at Terrapin Red, a lovely little spot in Rhinebeck, NY (the very same town where Chelsea Clinton wed a week ago). I have been meaning to try my own garlic soup and this creamy/sweet soup was just the inspiration I needed. I'm not exactly sure what was in the soup -- the menu describes it as a "roasted garlic soup with an ancho chile crouton." For my verison, I used mushrooms, onions, cream and of course loads and loads of yummy garlic. Although a delicious soup, it is a little a definitely strong kick in your mouth, or maybe more so for anyone you encounter. But I promise you: any foul breath will be worth it.

Ready for chopping

Mushroom Garlic Soup

Ingredients:
1/2 package of babybella mushrooms
1/2 of a yellow onion, chopped up
2-3 cloves of garlic, chopped up
1/2 cup of heavy whipping cream
2-3 cups of water
1 tablespoon of olive oil
salt to taste
*Makes 3 bowls of soup

Directions:
Chop up the garlic and onions. Add 1 cup of water (approximate) and the olive oil to a medium-sized pot, along with the garlic and onions. Let cook on a low flame for 20 minutes or so. Chop up the mushrooms and add them to the pot, along with more water and cream. Cover and let cook for 15 minutes. Turn off the flame and taste the soup, adding salt and pepper. Let cool and add soup mixture to a blender. Make sure the soup has liquefied and serve with a crouton. Enjoy!

How do you make your garlic soup?
Seriously Soupy Serena

Mushroom Garlic Soup