It’s pretty much guaranteed to catch a cold when the weather is cold and the flu is going around. It’s time to forget the flu shot!
We’ve got a garlic soup recipe for you. Besides that the soup is delicious, it helps you to kick influenza and cold ass during cold and flu season.
Garlic contains a chemical called allicin. ‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.
According to Washington State University: garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.
- 26 unpeeled organic garlic cloves
- 2 tablespoons of virgin olive oil
- 2 tablespoons of organic, grass-fed butter
- 1/2 a teaspoon of cayenne powder
- 1/2 a cup of fresh organic ginger
- 2 and a quarter cups of sliced organic onions
- 1/2 cup of coconut milk
- 26 more cloves of peeled organic garlic cloves
- 1 and a half teaspoons of fresh chopped thyme
- 4 cups of organic vegetable broth
- Preheat your oven to 350 degrees Fahrenheit.
- Place the 26 unpeeled cloves in a small glass baking dish and add the olive oil.
- Cover and bake until the garlic is golden brown, which is about 45 minutes.
- Allow to cool, then squeeze the garlic between your fingers to release the cloves.
- Melt butter in a large saucepan over medium heat. Add your onions, thyme, ginger, and cayenne powder. Cook until onions are translucent.
- Add the roasted garlic and unroasted garlic cloves and cook for 3 minutes.
- Add vegetable broth.
- Cover and simmer until garlic is tender, about 20 minutes.
- Now puree the soup in a blender until smooth.
- Put puree back in sauce pan and add coconut milk.