Garlic and spinach are truly two of the most powerful tools when it comes to immune defence.
It doesn’t matter which season it is, be that winter or summer, strengthening your immune system is a good idea any time during the year.
- 1 tbsp olive oil
- 1 tbsp butter
- 8-10 spring onions (washed and sliced)
- 2 whole bulb of garlic (peeled and sliced)
- 1 tbsp wheat flour
- 150g spinach (washed)
- 150ml single cream
- Salt and pepper to taste
- 1-1 tbsp fresh basil and parsley
- Stale bread croutons, grated cheese and fresh basil to serve
Heat the oil and butter in a pan on medium heat, then add spring onions and garlic, stir-fry them until they are just starting to become golden in colour (do not let them burn).
Sprinkle over a tablespoon of flour, stir it well and pour in 850ml of water while you are constantly stirring the dish. Add spinach, salt and pepper.
Cover with a lid, bring it to boil and cook your soup on medium heat for about 15 minutes.
Turn the heat off, add cream and fresh herbs to the soup, and then blend it with a stick blender or food processor until it’s smooth and creamy.
Warm it up again on the stove, check for taste and serve it with croutons, grated cheese and fresh herbs on the top.
Do you need to peel a whole bunch of garlic, but you would rather not spend half of your life peeling them? I’ve got you covered. Break the head of the garlic into cloves and put the cloves into a large sealable container, then shake the hell out of it for about 30 seconds (or until you successfully completed the task). Pick the garlic cloves out from the peelings.