Sorry about the picture. I'd already started eating by the time that I remembered that I was supposed to take a picture. Oops. That wasn't even the first bowl (which is why the colour isn't so bright any more)... I'm such a disgrace of a food blogger! Not that that phases me in any way, heh. Anyway, this soup is a really simple and really delicious way to use up leftover veg, or just get some more green vegetables into your life. Because I know you all need more green vegetables. Even those of you who are as addicted to them as I am. Not that it came easily for me: I had to coax myself onto greens, starting with garlic-fried choy sum, then working my way onto the slightly stronger bok choy, and then baby spinach leaves, still wilted with copious amounts of garlic. Broccoli was one of those vegetables I only used to like stir-fried and still crisp-tender, and it took some persuasion for me to accept it in other forms. Yet, thanks to a few over-zealous bushes of Cavolo Nero (Tuscan Cabbage) in my garden a few years ago, I'm onto the hard stuff. Kangkong, the whole Kale family, and whatever else I can get my hands on. Growing multi-coloured Silverbeet (Swiss Chard) probably didn't hurt, either. Give me my greens.
2 large cloves garlic, chopped
3 cups stock
salt and pepper + chilli flakes
Winter Greens Stock
1 generous handful of outer peelings of fresh garlic, or 2 cloves, sliced
1 thai birdseye chilli, sliced in half lengthways
stems of parsley and basil
Put everything in a saucepan and cook on medium-high heat, about 20-15 minutes, and strain well.