Garlic Soup

This soup is wonderful – perfect with a piece of toast and a poached egg. To roast garlic, place in foil, drizzle with olive oil and bake for an hour at 400.

Ingredients:
6 c water
1 tbsp olive oil
6 cloves, roasted garlic
1 tbsp paprika
1/2 tsp cumin
Pinch cayenne
Salt
Pinch of saffron
4 eggs
4 slices crusty bread, toasted
Parmesan

Heat oil in a heavy soup pot. Add garlic, paprika, cumin and cayenne, mash the garlic cloves with a fork. Add water, stir and return to the heat. Bring to a simmer add saffron and simmer for 20 minutes. 

Shortly before serving, break the eggs, one at a time, into a small bowl and tip into the soup. Cover and cook 4 minutes until the white is set. 

Place a piece of toast in the bottom of the bowl, top with soup and an egg. Sprinkle with Parmesan.

Serves 4.

Slow Cooker Indian Turkey and Peas

This is from Skinny Taste, it is tasty and super easy!

Ingredients:
1 tbsp ghee or butter
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 lb ground turkey
1 tsp salt
1 c tomato sauce
1 jalapeno, finely chopped
1 1/2 tsp groubd coriander
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 1/2 tsp ground tumeric
1 1/2 tsp garam masala
1 1/2 tsp cinnamon
1 bay leaf
1 c frozen peas
1/2 c cilantro, chopped

Set your multicooker on sauté, melt the ghee add the onion and cook until soft. Add garlic and ginger and cook for two minutes. Add the turkey and salt and cook, breaking up with a wooden spoon and cook 5 – 6 minutes. Add the spices and cook for 2 minutes. Stir in tomato sauce, jalapeño, bay leaf and cover. 

Cook 3-4 hours on high or 6 – 8 on low. During the last 30 minutes stir in peas. Remove bay leaf and stir in Cilantro just before serving.

Serves 6.