ONIONS AND GARLIC SOUPS

I have chosen two soups this month which are ideal if you are suffering from a cold or the flu but are also an excellent way to use onions and garlic two or three times a week as a light lunch or supper.  You can add cooked brown rice to the onion soup to make it more substantial but the creamy garlic soup is wonderful with whole grain, warm French bread.

These recipes are also great to include in any diet for the prevention of high cholesterol, blood pressure, raised blood sugar levels and inflammatory diseases such as arthritis or asthma.

ONION SOUP. 

2 Tablespoons of olive oil.

2lbs (1kg) of peeled and thinly sliced onions

11/2 pints (900ml) of vegetable stock or water

2 garlic gloves, peeled and crushed

Lemon juice

Salt and black pepper to taste

Chopped parsley or chives. 

Heat the oil in a large saucepan, and then fry the onions until they are soft and deep golden brown but not burnt.  Add the stock or water, garlic and a few drops of lemon juice.  Bring the soup to the boil and let simmer for about 10 minutes.  Season to taste with salt and pepper, sprinkle with the chopped parsley or chives and serve with warm wholegrain bread or add two tablespoons of cooked brown rice.

CREAMY GARLIC SOUP. 

8oz (225 gm) potatoes, scrubbed and diced but not peeled.
2 garlic bulbs broken into cloves.
1-tablespoon olive oil.
Salt to taste
2 ½ pints (1.5litres) water. 

Put the potatoes and the garlic in a pan with the water, bring to the boil and allow to simmer for about 15 minutes or until the potato is tender. Allow to cool for 5 minutes and then liquidise and pour through a sieve into a clean pan.  Add more water to adjust the consistency to your liking.  Whisk in the olive oil and add salt to taste. 

Gently reheat before serving with wholegrain bread or Pitta bread.