There’s a yummy garlic soup recipe in The Detroit News that is sure to cure that early spring cold. Though it calls for chicken broth and Parmesan cheese, it can easily be made vegetarian or vegan by substituting vegetable broth and/or leaving out the cheese. From the article:
One of my all-time favorites is garlic soup, which I first fell in love with at Russell Street Deli at Eastern Market (and I try to go there every time they have it on the menu). But when I’m feeling bad and don’t want to venture out, I make my own garlic soup, and it’s pretty darn satisfying.
To view the recipe, click the link below.