Confronting a cold with Cream of Garlic Soup


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It's been a bad flu season this year, as you've heard in the news or perhaps experienced yourself. One of the most important ways to prepare your body to win the battle against germs is to feed it the proper fuel to work efficiently. That what I try to do! I also take probiotics regularly, wash my hands before eating, drink water throughout the day and try to get all of my beauty sleep! And, studies have shown that eating a fresh garlic clove every day decreases your chances of catching a cold. Studies also show that this practice decreases your chances of making friends too!


Even with all of these preventative measures, we sometimes succumb and find ourselves in bed with a cold or fever. If you or your loved ones fall into this category, I'm sharing a delicious and germ-fighting soup that I made just the other day (sick person in my home and hoping I will not catch it). Your whole family might want to gobble it up either as a flu-fighter or flu-preventer.


It contains LOTS of garlic, which has been shown to be 100 times more effective at killing certain bacteria than antibiotics! It has been used throughout history as a virus and bacteria fighter. Even Louis Pastuer found that garlic killed bacteria he was studying.


Onions are high in quercitin, a flavonoid that is a natural antihistamine and decongestant. Oregano and ginger are powerful herbs for fighting colds and warming up the body. 


Shitake mushrooms and other wild mushrooms have been used in Chinese medicine for hundreds of years to boost the immune system. In the dietary form, shitake mushrooms seem to have a balancing effect on the immune system, either stimulating or suppressing it, depending on what the body needs. They also help activate macrophages, the immune cells that eat up invaders including cancer cells. Shitakes are even good for the cardiovascular system, as are onions and garlic. Don't forget that it is Heart Health Month, so fight a cold and strengthen the heart at the same time!


My Cream of Garlic soup also contains coconut milk and lemon juice, two natural anti-viral and anti-oxidant foods that I discuss in detail in my Winter Detox which is available for purchase through February 28th. This soup is also great for detoxification.


Finally, it tastes great! That is, if you like the taste of garlic. Try it and let me know what you think.


Cream of Garlic Soup


40 garlic cloves, peeled and smashed

1 large onion, chopped

2 tablespoons organic butter
1/2 cup finely chopped fresh ginger
1/2 teaspoon cayenne powder

1 teaspoon dried oregano (or more of fresh)
4 cups Pacific brand mushroom broth (or vegetable broth)

1 can coconut milk

1/2 cup shitake mushrooms, chopped
1/4 cup lemon juice

Bragg’s Liquid Aminos to taste

Optional: add some cooked chicken

 

Chop the onions and set aside. Peel the garlic cloves (or buy them already peeled). Smash each clove with the flat side of the knife by hitting it with the heel of the hand. If you want to chop the garlic you can, but there’s no need. You will be puréeing the soup. Let the onions and garlic sit about 5 minutes to release more of their healthy anti-oxidants.

 

Melt the butter in a saucepan, and add the onions. Cook a few minutes, and then add the garlic, ginger, and cayenne. Cook until garlic is tender.

 

Add oregano, mushroom or vegetable broth; cover and simmer about 15 minutes. In the meantime, sauté mushrooms in a little butter or oil. Set aside as garnish.

 

Once the garlic is very soft, purée the soup with a hand held blender or in a blender until smooth. Return soup to saucepan; add coconut milk and chopped chicken, then bring to simmer. Remove from heat and add lemon juice and Bragg’s (or sea salt) to taste.

 

Top each bowl with some sautéed mushrooms and even some cilantro. Enjoy being sick!


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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™