This article will reveal the recipe for a soup which contains over 26 garlic cloves, lemon, ginger, onions, and thyme, and effectively fights colds, flu, and even norovirus.
Garlic has been a commonly used natural remedy in the case of colds, cough, and flu, for millennia. Allicin, its chemical constituent, is responsible for its antibacterial and antiviral properties.
A study conducted at the Washington State University found that garlic is 100 times more effective than two of the most commonly used antibiotics at fighting bacteria-causing diseases.
As soon as garlic is crushed, alliin becomes allicin, which has been shown to prevent blood clots and regulates high cholesterol and blood pressure.
Garlic effectively lowers the risk of developing atherosclerosis, which is the condition of hardening of the arteries, and it destroys many organisms, including bacteria and viruses that lead to colds, flu, and earaches. Moreover, researchers found that garlic effectively treats diarrhea and digestive issues, and suggest that it can prevent the onset of cancer.
Garlic Soup Recipe For Colds, Flu and Norovirus
- 26 organic garlic cloves (unpeeled)
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) organic butter (grass fed)
- 2 1/4 cups sliced onions
- 1/2 cup coconut milk
- 1/2 cup fresh ginger
- 26 organic garlic cloves, peeled
- 1/2 teaspoon cayenne powder
- 1 1/2 teaspoons chopped fresh thyme
- 3 1/2 cups organic vegetable broth
- 4 lemon wedges
Method of Preparation
Initially, preheat the oven to 350F. In a small glass baking dish, add the 26 garlic cloves, and add the olive oil. Then, sprinkle with sea salt and toss to coat.
Cover the dish with foil and bake the garlic for about 45 minutes, until it becomes tender and brownish. Then, remove it from the oven and leave it to cool. Squeeze the garlic between fingertips to release the cloves, and put them in another small bowl.
In a heavy and big saucepan, melt the butter over medium heat and add the ginger, onions, thyme, and cayenne powder. Cook for 6 minutes, until the onion becomes translucent. Add the roasted garlic and the 26 raw garlic cloves and cook for 3 more minutes.
Next, add the vegetable broth, cover the saucepan and let it simmer for 20 minutes until the garlic is very tender. Then, puree the soup in the blender until it is smooth, and transfer it back to the saucepan. Add the coconut milk, let it to simmer, and season with pepper and salt. The soup is ready!
You can prepare it a day ahead, cover it, and store it in the fridge. Whenever you need, you can rewarm it over medium heat, stirring occasionally.
You can squeeze the juice of a lemon wedge into each bowl before you serve the soup.
Enjoy and boost your immune system!
Source: Organic and Healthy
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