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In a soup pot over medium heat, heat the oil and add onions; saute until tender.
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Add 1 to 2 crushed garlic cloves at the beginning, but keep most until the very end to ensure garlic’s medicine is intact.
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Add the chicken stock, horseradish, ginger, cayenne and a dash of salt and pepper. Simmer for 10 minutes.
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Add the vegetables and simmer for 20 minutes. Add the cooked chicken. Taste and adjust seasonings.
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Add the remaining garlic and serve.