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.
When you chop or crush garlic, alliin is converted into allicin, which produces the characteristic aroma and which has been found to regulate high cholesterol and blood pressure and to prevent blood clots.
Thus it effectively reduces the risk of hardening of the arteries (arteriosclerosis), as well as destroying organisms such as bacteria and viruses that cause flu, colds, earaches and other ailments.
One of my favorite recipes for obtaining the benefits of garlic is this delicious garlic soup - which I'm convinced provides powerful cold-preventing benefits.
Regular consumption of the soup can keep you free of winter illnesses, thanks to the high content of the compounds that destroy viruses.
Don't be intimidated by the number of garlic cloves in this soup. Half of these will be baked and the flavor will soften significantly and the soup is remarkably balanced and not overpowering. Trust me, you're going to love it!
Garlic Soup (serves 4)
Ingredients:
- 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
Preparation:
- 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!
Note – the soup can be prepared one day before, covered and stored in fridge, then thawed and rewarmed over medium heat with occasional stirring.
You can also freeze the soup into smaller portions so you have it readily available.
Let me know what you think!
- Howard
Mellow Monkey