Although medicine is constantly evolving, people increasingly believe in nature. Antibiotics and other drugs are not always effective, because bacteria and viruses from day to day are more and more resistant.
Flu shots only cover a percentage of strains of influenza that circulate every year and you’re pretty much guaranteed to catch a cold at some point or another. It’s inevitable: you’re going to become ill. Fortunately, we’ve got a garlic soup recipe that is not only delicious but helps kick influenza and cold ass during cold and flu season.
Why is this soup so good at killing colds? It’s all in the garlic. Garlic contains a chemical called allicin. One study found that, a result of the allicin in it, garlic is 100 times more effective than popular antibiotics that fight common bacteria,lowers the cholesterol and blood pressure and prevents blockage of blood vessels.
So how do we make this garlic soup? Here’s what you’ll need:
-26 unpeeled organic garlic cloves
-2 tablespoons of virgin olive oil
-2 tablespoons of organic, grass-fed butter
-1/2 a teaspoon of cayenne powder
-1/2 a cup of fresh organic ginger
-2 and a quarter cups of sliced organic onions
-1/2 cup of coconut milk
-26 more cloves of peeled organic garlic cloves
-1 and a half teaspoons of fresh chopped thyme
-4 cups of organic vegetable broth
Preheat your oven to 350 degrees Fahrenheit.
Place the 26 unpeeled cloves in a small glass baking dish and add the olive oil.
Cover and bake until the garlic is golden brown, which is about 45 minutes.
Allow to cool, then squeeze the garlic between your fingers to release the cloves.
Melt butter in a large saucepan over medium heat. Add your onions, thyme, ginger, and cayenne powder. Cook until onions are translucent.
Add the roasted garlic and unroasted garlic cloves and cook for 3 minutes.
Add vegetable broth.
Cover and simmer until garlic is tender, about 20 minutes.
Now puree the soup in a blender until smooth.
Put puree back in sauce pan and add coconut milk.