Winter this year isn't frosty and snowy for sure, but it bites for those who don't like changes in the weather. Warm days followed by cold days, strong wind and lack of sun don't affect people positively. But we can comfort ourselves with delicious and nutritious food. Hot garlic soup definitely fits the bill. If we add some meat or legumes, it will be a balanced and delicious meal. I decided to add chickpeas. Some spinach or kale would be a nice, colourful accent on the plate. If you don't have or don't like these things, you can just add parsley.

Ingredients (for 4 people)
4 cloves of garlic
1 shallot
a piece of leek
2 carrots
1 parsley root
4 potatoes
200g of boiled chickpeas
2 fistful of spinach of kale
1 tin of coconut milk
1.5 l of vegetable bouillon
1 tablespoon of butter
salt and pepper

Dice the shallot and 2 cloves of garlic. Slice the leek. Melt the butter in a pan with a heavy bottom and fry the vegetables. Peel the potatoes, carrots and parsley root. Cube the potatoes and slice the carrot and parsley root. Add the potatoes, carrot and parsley root to the pan and fry for a while. Pour in the bouillon and boil for about 15 minutes until the vegetables are soft. Add the coconut milk, spinach or kale and boiled chickpeas. Spice it up with salt and pepper. Boil the soup. Turn off the heat and crush the rest of the garlic, add them to the soup and stir. Serve hot.

Enjoy your meal!

Try also:
Soup for a big appetite – with leek and mincemeat
In defiance of viruses – creamy garlic soup
Mexican soup with beans