Garlic is a plant in the onion family, and is popular ingredient in cooking due to its strong smell and delicious taste. It is high in sulfur compound called Allicin, which is believed to bring most of the health benefits — responsible for its antibacterial and antiviral properties.
Garlic has been a commonly used natural remedy in the case of colds, cough, and flu, for millennia. It also prevents blood clots and regulate high cholesterol and blood pressure.
This article reveals the recipe for a garlic soup which contains over 50 garlic cloves, lemon, ginger, onions and thyme effectively fights colds, flu, and even norovirus for the betterment of your health.
This garlic soup is a homemade meal with potent cold-preventing powers.
INGREDIENTS: – 1 1/2 teaspoons chopped fresh thyme- 1/2 cup fresh ginger- 1/2 cup coconut milk- 1/2 teaspoon cayenne powder- 2 tablespoons olive oil- 2 tablespoons (1/4 stick) organic butter (grass fed)- 2 1/4 cups sliced onions- 3 1/2 cups organic vegetable broth- 4 lemon wedges- 25 organic garlic cloves (unpeeled)- 25 organic garlic cloves, peeled
PREPARATION: 1. Preheat the oven to 350F. In a small glass baking dish, add the 26b garlic cloves, and add the olive oil.
2. Then, sprinkle with sea salt and toss to coat.
3. Cover the dish with foil and bake the garlic for about 45 minutes, until it becomes tender and brownish.
4. Then, remove it from the oven and leave it to cool.
5. Squeeze the garlic between fingertips to release the cloves, and put them in another small bowl.
6. In a heavy and big saucepan, melt the butter over medium heat and add the ginger, onions, thyme, and cayenne powder. Step 7. 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.
8. Next, add the vegetable broth, cover the saucepan and let it simmer for 20 minutes until the garlic is very tender.
9. Then, puree the soup in the blender until it is smooth, and transfer it back to the saucepan.
10. Add the coconut milk, let it to simmer, and season with pepper and salt.
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.