Did you ever wish there was a natural alternative to your annual flu shot? We’ve found one! It’s garlic soup, made with 52 cloves of garlic, ginger, onions, thyme and lemon. It destroys almost any virus you are likely to encounter, including colds, flu and even the norovirus.
Garlic is well-known as an antiviral because of one of its main chemical constituents, allicin. Recent research conducted at Washington State University proves garlic is 100 times more effective than two frequently-used antibiotics at combating the bacteria that causes foodborne illness.
Crushing cloves of garlic converts alliin into allicin. Studies show allicin reduces cholesterol and blood pressure. It also lowers the risk of blood clots and the likelihood of developing atherosclerosis. In addition, there are compounds in garlic that kill bacteria and viruses, and research shows it is effective against digestive ailments including diarrhea. Some studies indicate this familiar herb may deter the onset of cancer.
Helen Bond, a dietitian and spokesperson for the British Dietetic Association, says:
This chemical has been known for a long time for its anti-bacterial and anti-fungal powers. Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread. But how or whether it may actually work has still not been proven categorically.
A recent study by respected global research organization, the Cochrane Database, determined that increasing garlic consumption during winter cuts the duration of cold symptoms from 5.5 days to 4.5 days. The study surveyed all prior scientific research, but declined to present firm conclusions because of the lack of wide-scale research. Pharmaceutical companies have no incentive to conduct trials, as they would with promising drugs, because they cannot patent herbal remedies.`
Modified Garlic Soup Recipe
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges
Preheat oven to 350F. Combine 26 cloves of garlic in a small glass baking dish with 2 tablespoons olive oil. Sprinkle the mixure with sea salt and toss until the garlic is coated. Place foil tightly over the baking dish and bake until golden brown and softened (approximately 45 minutes). Allow to cool, then squeeze the garlic to release the cloves. Transfer to a small bow.
In a heavy large saucepan, melt butter over medium high heat. Toss in onions, thyme, ginger and cayenne powder, and cook about six minutes, until the onions are translucent. Add 26 raw garlic cloves to the roasted garlic and cook 3 more minutes. Pour in vegetable broth; cover and simmer about 20 minutes until the garlic is tender. Working in batches, puree the soup in a blender until smooth. Return to saucepan, add coconut milk and bring to a simmer. Season to taste with sea salt and pepper.
Cut lemon wedges and squeeze the juice of a wedge into each bowl. Serve and enjoy.
This soup can be prepared a day in advance. Cover and refrigerate. Can be rewarmed over medium heat, stirring occasionally.