What's in the Tiffin Tin? (The Shoo Flu Special)

I'm sick!

Everyone has been ill for ages and I've been smugly noting how distinctly not poorly I've been in comparison and now my head is groggy, my nose is runny and I can't sleep due to constant discomfort and fever nightmares. It's not fair.

Everyone is always hailing the healing benefits of garlic and I like garlic, so between bouts of rolling around the bed huffing, snuffling and using up all of the loo roll, I thought I'd make a garlic soup. And amazingly now I'm cured!
I wish.
It's actually only been 10 minutes since my last mouthful, but it was blooming tasty, so I thought I'd share it with you anyway.
I didn't take any prep pictures because I'm ill and holding the camera is hard.
I'm also probably even more vague on my measurements than usual because I don't feel well and gauging measurements is hard.
The prettying up with rosemary effort is a bit lame too, because it's garlic soup in a bowl, but I'm fairly sure that given my lack of wellness, we're both looking rather gloopy together.

Anyway, it might make me better, it might not. Either way it's easy to make and really tasty. Provided you like garlic. Thankfully I do. Do you know what I don't like? Well, lot's of things, but do you know what I don't like right now? Being devoid of my health. Damn it.

Have a recipe, you germy buggers.

Shoo Flu Garlic Soup
serves 4-6

1 onion, diced
5 bulbs of garlic
2 small carrots, chopped small
2 ribs celery, chopped
1/2 a yellow pepper
1/2 celeriac, peeled & diced
1/3 small head broccoli
couple of handfuls of brussels sprouts, picked and halved
1 veggie stock cube
some thyme leaves, picked
some rosemary leaves, picked & roughly chopped
500-750ml of Koko milk
some water
salt & pepper
olive oil
coconut oil

  1. Preheat your over to gas mark 4.
  2. Cut your bulbs of garlic in half across the middle of cloves. I find a bread knife is best and keeps the bulbs together more once halved. Like a magicians assistant. Hey, do you think that's how magicians do it? With a bread knife? No. You're right. Probably not.
  3. Put some olive oil in baking pan, pop the garlic bulbs cut side down in the oil. Cover the tray with foil and put in the oven for an hour.
  4. Your house will start to smell amazingly like roasted garlic. Enjoy it, you weirdo.
  5. Once done most of your garlic clove halves should stay in the tray as you gently and delicately lift off the papery outside. If they don't you'll have to get in there and squeeze the little buggers out.
  6. Heat about 2 tbsp of coconut oil in a big pan over a low heat. Not a big heat, low pan- it'll be disastrous.
  7. Gently soften your onion, pepper, celery and carrot in the big saucepan for about 6 minutes. Probably.
  8. Chuck in the garlic, broccoli, celeriac and herbs. Stir and season.
  9. Throw in literally everything else, top up with some water, stir and bring to the boil.
  10. Gently simmer for about an hour, stirring occasionally.
  11. Pop your stick blender in and whizz the lot up until smooth, or for as long as you can be bothered.
  12. Serve it with a roll and some Pure or Koko butter.
  13. What else would you serve it with?! It's soup! Gah!


  1. Looks tasty. And while you're on the garlic soup tip, you could do worse than a sopa de ajo - I'm sure you can substitute some kind of GF bread. http://kokblog.johannak.com/2807/

    1. Ah, looks good and simple! I have some Schar rolls and some suitable bread in the freezer, so definitely doable. Can't believe I'm considering more garlic soup right now though, I only just finished the last batch.


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