February Recipe:

Thai Garlic Soup

Yield: 6

- 4-5 Tablespoons minced garlic
- 2 Tablespoons olive oil
- 6 cups organic vegetable stock
- 4-5 teaspoons soy sauce
- 1 teaspoon salt
- 3 cups coarsely shredded organic cabbage
- 2 medium sized organic carrots, cut on the diagonal in 1-inch lengths
- 1 stalk organic celery, chopped
- 1 cup chopped portabella mushrooms
- Crushed red pepper, to taste

1. In a deep saucepan sauté the garlic in oil over medium heat until it starts to turn brown. This takes only a few moments.

2. Add remaining ingredients, and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetables are tender.

3. Taste and adjust seasonings. Serve immediately or store for reheating later.