This soup takes advantage of the first of the young garlic at the market this week. I was sad to miss the last of the Ingelera garlic, but picked up this beautiful young bunch from one of the market gardeners in the middle row. The kale is still delightful and abundant, and very good for you, so I thought it would make a great vegetarian get well soup with some lemon and garlic. Quinoa is the perfect finishing touch on this creation, an ancient Andean superfood, it is high in protein, iron and magnesium. Altogether, this delicious soup should get anyone back on track.
|1/2||bulb||garlic reserved from the stock|
|2||slices||lemon, to serve|
*Omit this if you can’t find any young garlic. Mature garlic will not suffice.
Squeeze the cooked garlic out of the bulb into a medium sized saucepan. Cut the lemon in half and add to the pan with the stock and thyme. Cover with a lid and simmer till lemon is tender (about 30 minutes).
Meanwhile, cook the quinoa in water according to packet directions and set aside.
Slice the kale. Strain the stock mixture and add the kale, return to the boil. Finely slice the young garlic. Divide the quinoa between serving bowls, our over the soup and divide the young garlic slices on top. Garnish with a slice of lemon and serve.