Happy First Day of Fall! With the change in weather, it seems that colds have been spreading quickly at the office. Every time I heard coughing and sneezing in the office today, I cringed, hoping I wouldn’t be the next one. On my way home from work, I stopped at the market for a head of garlic to make this soup. I learned the recipe in my Kitchen Pharmacy class in culinary school. It’s super simple and delicious! I would enjoy it even if I weren’t looking to boost my immunity. A single clove of garlic has 5 mg of calcium, 12 mg of potassium, and greater than 100 sulfuric compounds to kill bacteria and infection. Miso is a great concentrated source of plant protein, antioxidants, protective fatty acids, and live probiotics. Hope this soup will serve you well!

INGREDIENTS

1 head of garlic, peeled
1 quart vegetable stock or unsalted broth
1 1⁄2 tablespoons white miso
PROCEDURE
1. In medium pot, simmer garlic cloves in stock or broth for 15 minutes, partially covered.
2. Remove from heat. Puree garlic cloves in blender with about 1 cup of cooking liquid and the miso. Pour back into soup pot and stir.
3. Serve immediately. Enjoy!