Garlic Soup To Beat The Winter Colds
Written by: Brandi Monasco
Garlic is a herb that is mainly known for cooking and adding an extra kick to dishes and recipes. In fact, it has been used since ancient times to add flavor in cooking. On top of this, garlic has many health benefits that can help in remedying, as well as preventing, health conditions and diseases.
Washington State University conducted a study that found that garlic is actually 100 times more effective than two of the most popular antibiotics. Because garlic is a natural antibiotic, it does not kill off any healthy bacteria in your gut like those chemical-laden, prescription antibiotics do.
Garlic contains a compound called allicin that is responsible for this herb’s antibacterial properties. Allicin is formed when the garlic bulb is crushed, which is also when the scent of the garlic is released. When allicin is formed, it is about one-fiftieth as powerful as penicillin.
Garlic works by enhancing the ability of white blood cells to help fight off infections. It also helps to stimulate other immune cells, allowing them to fight against viral and bacterial infections.
During the winter, it can be hard to fight off the common cold and other illnesses. Because of this, garlic is a great way to not only fight against, but to also stop an illness before it even starts.
That’s where this amazing garlic soup comes into play!
Remedying Garlic Soup
- 26 garlic cloves (unpeeled)
- 26 garlic cloves, peeled
- 1 big onion (sliced)
- 2 tbsp organic olive oil
- 2 tbsp (¼ stick) organic butter (grass fed)
- ½ tsp cayenne powder
- 1 heaping tsp turmeric
- ½ cup fresh ginger
- 2¼ cups sliced onions
- 1½ tsp chopped fresh thyme
- ½ cup coconut milk
- 3½ cups organic vegetable broth
- 4 lemon wedges
1. Preheat your oven to 350F.
2. Place the 26 unpeeled garlic cloves in a small glass baking dish.
3. Add 2 tablespoons organic olive oil, sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes.
4. After cooling, squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
5. Melt organic, pastured butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger, turmeric, cayenne powder and cook until onions are translucent, about 6 minutes or so.
6. Split the 26 peeled garlic cloves into portions of 12 and 14 and crush them. Set aside the 12 crushed garlic.
7. Add the 14 peeled, crushed garlic cloves and the sliced onion, to the roasted garlic and cook for about 3 minutes.
8. Add the vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth.
9. Return soup to saucepan; add almond milk or substitute and bring to simmer.
10. Add the 12 crushed garlic cloves (that were set aside) to the pureed soup and stir. Don’t forget to season with a good quality sea salt and lots of fresh ground pepper.
11. Finish with a squeeze of the juice from 1 lemon wedge into each bowl and serve hot.
Give this delicious soup a try and let us know how it goes. Do you have any other tips or recipes for helping fight off colds and illnesses this season? Share with us in the comments below!
Brandi Monasco is a freelance writer, graphic designer and social media manager from Texas. She graduated with a Bachelor’s Degree in Communication Arts and has recently found a new love for health and nutrition.
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