Garlic is a strong natural remedy that will destroy almost any virus and prevents colds and the flu.
Swallowing raw garlic might not always sound the best, so I set out to come up with a hearty and healing garlic soup that was pleasing to the palate also.
image credit: boundbyfood
Besides, garlic lowers the risk of developing atherosclerosis, flu, colds, and digestive issues, and even prevents the onset of cancers.
Helen Bond, a Derbyshire-based consultant dietitian, and spokeswoman for the British Dietetic Association, says:
‘This garlic has been known for a long time for its anti-bacterial and anti-fungal benefit. as a result of this, people presume it is going to improve their immune system
Many people are simply mixing up garlic with olive oil and spreading it on bread. Although, how or whether it may actually work has still not been shown.
Healthy Garlic Soup
Garlic soup is a traditional recipe found in different cultures (Spanish, French, Polish, and Mexican) and prized for its ability to ward off sickness. Knowing the health benefits, I wanted to recreate a garlic soup I had in at a friend house(probably with not the healthiest ingredients) for the upcoming cold and flu season.
What amazed me most is the delicious and tasty flavor of this soup. I thought i will get an overpowering garlic taste, but the added step of roasting the garlic creates a rich and almost slightly sweet flavor.
I’m a pretty practical cook and not a fan of complicated recipes (hence the the low prep, one pan recipes in my cookbook). This blended soup fits the bill. Roast garlic cloves (I do mine ahead in batches and freeze) and add chicken broth, herbs, and a little canned coconut milk (or regular milk if that’s an option) for creaminess. Blend in pot with an immersion blender (this is one tool I couldn’t live without) and serve.
You can serve this with a side salad and you are good to go with a super healthy lunch or dinner.
Benefits of Garlic
This soup is a great way to consume more garlic especially in cold and flu season, but here are some other great ways to get the benefits of garlic:
Add dried garlic powder or granules to soup, sauces, dips, or dressings.
Roast the garlic cloves, crush, and combine into butter or ghee mixed with herbs. Serve on roasted veggies or cauliflower rice.
Mince 2-4 cloves raw garlic and let sit for 5-10 minutes for best benefits. Take this by having a small spoonful at a time and washing down with water.
For children, mix the crushed garlic into a little raw honey to “help the medicine go down.”
Don’t like garlic? (Hard for me to imagine, but to each their own!) I like these garlic capsules and take them occasionally when I need an extra boost (although not when pregnant or nursing).
According to the United States Department of Agriculture, a 1-teaspoon serving of garlic offers:
Protein: 0.18 grams (g)
Natural sugars: 0.03g
Calcium: 5 milligrams (mg)
Iron: about 0.05mg (0.03 percent daily value)
Vitamin C: 0.9mg (0.02 percent DV)
Researchers have also found that it supports heart health, increases the number of T-cells in the bloodstream, fights viruses, and strengthens the immune systems.
An Australian study that involved 80 patients published in the European Journal of Clinical Nutrition showed that diets rich in garlic lower high blood pressure. Brazil dentists have shown that garlic water destroys germs that cause tooth decay and gum disease.
This easy to make vegetarian soup bursts with garlic, both roasted and simmered.
Now, here s how to prepare this amazingly tasty garlic soup that will help you reap all the benefits of this vegetable:
26 garlic cloves (unpeeled)
2 tablespoons olive oil
1/2 cup fresh ginger
2 tablespoons organic butter (grass-fed)
2 1/4 cups sliced onions
26 garlic cloves, peeled
1/2 cup coconut milk
1/2 teaspoon cayenne powder
1 1/2 teaspoons chopped fresh thyme
4 lemon wedges
3 1/2 cups organic vegetable broth
Preheat the oven to about 350F, and in a small glass of baking dish, put 26 garlic cloves. Pour 2 tablespoons of olive oil, and sprinkle with sea salt.
Cover with foil, and bake for about 25 minutes, until the garlic is tender and brown.
Allow it to cool, squeeze the garlic between the fingertips, and put the cloves to a smaller bowl.
In a larger saucepan, melt the butter over medium-high heat, add ginger, thyme, onions, and cayenne pepper. Cook it for about 6 minutes, and then add the roasted garlic and the 26 raw garlic cloves.
Leave it to cook for 3 to 4 more minutes, add the vegetable broth, and allow it simmer for about 20 minutes.
Pure the soup into the blender and blend it until it’s smooth, return it to the saucepan, add the coconut milk, simmer, and season with sea salt and pepper. Squeeze the juice of a lemon wedge into each bowl and serve.