Flu Fighting Soup!
Want to ramp up your immune system and fight the cooties? Try a bowl of this savory soup!
Pharmacologist at the University of California found that allicin, the active ingredient in garlic, works as potent infection-killer. It also helps reduce blood pressure, fight gum disease and increase the number of T-cells in the bloodstream, which help boost immunity and fight viruses.
According to Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association, ‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers.’
One clove contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds - this can help wipe out bacteria and infection (it was used to prevent gangrene in both world wars). This recipe has over 50 cloves of garlic in it. That’s a lot of FIGHT in one dish!
What You Need:
- 26 organic garlic cloves (unpeeled)
- 26 organic garlic cloves, peeled
- 2 tbsp olive oil
- 2 tbsp (1/4 stick) organic butter (grass fed)
- 3 1/2 cups organic vegetable broth
- 1/2 cup coconut milk
- 1 1/2 tsp chopped fresh thyme
- 2 1/4 cups sliced onions
- 1/2 cup fresh ginger
- 1/2 teaspoon cayenne powder
- 4 lemon wedges
What You Do:
- Preheat the oven to 350F and put 26 garlic cloves in a small baking dish. Sprinkle with sea salt, add the olive oil, and toss to coat. Cover the dish with foil and bake for about 45 minutes. Squeeze the garlic to release the cloves and put them into a smaller bowl.
- Melt the butter over medium heat and add the thyme, onions, ginger, and cayenne powder. Cook for about 6 minutes and then add roasted garlic and 26 raw garlic cloves into the saucepan. Cook for 3 minutes before adding the vegetable broth. Then, cook for about 20 minutes or until the garlic is very tender. Blend the soup in blender and then put it back into the saucepan. Add the coconut milk and simmer for a few minutes. Finally, add sea salt and pepper.
- Squeeze juice of 1 lemon wedge into each bowl and serve!