This mexican style garlic soup is both filling and warming. It can boost the immune system and burn fat!
Mexican Style Garlic Soup
Heat the olive oil in a small sauce pan over medium low heat and add the garlic cloves to the oil cooking gently until tender and golden brown (15-20 minutes)
Remove from heat and chop.
Transfer the warm chopped garlic to a stock pot and cover with the chicken stock and heat to a simmer. Next add the ground cumin and the roasted pepper puree. To finish the soup, remove from the heat and whisk in the eggs with a spoon.
To serve, in a warm bowl add the soup and top with green onion, avocado and queso fresco.
(You can also blend the avocado rather than add it as chunks)