I’ve mentioned quite often on this blog that working in event industry is challenging. Time flies too fast, so many instant jobs can come quickly, deadlines everyday, working over night. All of that can make you such a loser if you can not keep your life balance. It happens in me, until now I still struggling to keep my life balance. If I have to work overnight for two days (average time is 16 hours without sleep :| times two! Yes, I’ve done so many times!) I have to make sure that I have enough energy from food such an example, if not, I will collapse (God for bit! :|). Sadly, I have no choice if I have to eat junk food among my endless job. It isn’t easy for me that I have to fill energy, in the other hand I realize that they aren’t good if I take too much. By the time I’m on ‘me-time’ at home, cooking is such a way to pay my bill from those junk. Excuse for this long and tacky preface :P.
On this post I will share a simply light soup (or broth?) that I love to cook. Believe me this is so much better and easier than instant noodles if I have to compare with. A part of how simply it is, I love the main ingredient ; Garlic!.
I just love garlic so much either the pungent flavor or the health benefits. It isn’t a secret that Garlic may help improve our iron metabolism so for me, this garlic soup is the one of the simpliest-lightest-and fastest-recipe of soup I heart. This soup is such a DIY recipe, you just need 8 gloves of garlic (I always put more! slice them), pinch of salt and white ground pepper, margarine, vegetable oil, as a spice. Surely you’ll need chicken fillet as basic broth, carrot and leek for a flavour.
First step, boil water and put chicken fillet in it, prepare your frying pan and heat vegetable oil. Put garlic and add margarine. Then add pinch of salt and pepper, wait a second until you can smell the flavor. The spice is ready, move it to your boil chicken, add carrot and leek (sliced). You just need to wait for 15 until 20 minutes. The garlic soup is ready to be played with another ingredient!
Mixing with another ingredient is another thing I love from this soup. You just need to make it once and mix with pasta, vermicelli, or veggies. On that day when I cooked for lunch, I mixed with spinach pasta, broccoli, tofu and chinese lettuce. I wanted the pasta a bit dry so I wasn’t put too much soup in my bowl. The taste was so light.
I was enjoying this garlic soup with vermicelli such an early dinner kind of. I just added slices of tofu, fresh lettuce, and sprinkled minced red pepper. Oh I always make sure my garlic soup isn’t too salty, it’s easier to make it saltier by adding salt separately.
The following day I had the same garlic soup for breakfast. Little spinach and poached egg were inside my bowl, and little chilli and soya sauce to make the flavor tastier (chilli and soya sauce such a perfect mate, inspired by Bakso. I’m craving Bakso right now, gah! :()
That’s it. Garlic soup is become one of my fav food from now, and do you think there is no food as simply as easy as quick as junk food? You should try this garlic soup! :)
P.S I just realized that these pictures on this post are quite Cereal-ish, clean and fresh, excuse for this confidence yet Cereal is so damn beautiful! :)