With the colder weather at our doorstep, now is the perfect time to do things that will boost your immunity. This Garlic-Ginger Soup recipe is my go-to recipe that is on par with homemade chicken soup - but with the added benefits of these two powerful ingredients: garlic and ginger.
Garlic has been used as a natural remedy for ages, thanks to the allicin it contains and its potential antiviral and antibiotic properties. In one study conducted by Washington State University, garlic was found to be a hundred times more effective at fighting diseases than two of the most prescribed antibiotics.
- 26 organic (unpeeled) garlic cloves
- 26 organic (peeled) garlic cloves
- 1/2 cup fresh ginger
- 2 ¼ cups sliced onions
- 4 lemon wedges
- ½ cup coconut milk
- 3 ½ cups organic vegetable broth
- 2 tbsp. olive oil
- 2 tbsp. (grass fed) organic butter
- ½ tsp cayenne powder
- 1 ½ tsps. chopped fresh thyme
- Preheat oven to 350°F
- Put the 26 garlic cloves in a small baking dish, add olive oil and sprinkle with sea salt, tossing to coat evenly
- Cover dish with foil and bake garlic for approx. 45 minutes (until tender and brownish)
- Take out of oven and leave to cool
- Squeeze garlic between fingers to release cloves and put in a small bowl
- On medium heat, melt butter in heavy and large saucepan, then add onions, ginger, thyme and cayenne powder.
- Cook for 6 minutes (until onion is translucent) then add roasted garlic and 26 raw garlic cloves
- Cook for additional 3 minutes then add vegetable broth
- Cover saucepan and simmer for 20 minutes (until garlic is very tender)
- Puree mixture in blender until smooth and transfer back to saucepan
- Add coconut milk, simmer, and add salt and pepper.
- Soup is done – Enjoy!