This soup will knock out a cold in no time! But beware–your breath might knock out your partner, too. 🙂 Actually, the soup tastes great, and it’s my go-to food when I’m dragging around from a cold or flu.
Speaking of the flu, doesn’t it seem that EVERY year is called the worst flu season ever? Whether that’s true or not, it’s always a good idea to strengthen your immune system — especially in the wintertime — and this garlic soup is one way to do it.
Did you know that garlic has been shown to be 100 times more effective at killing certain bacteria than antibiotics? It’s been used throughout history as a virus and bacteria fighter, and even Louis Pasteur found that garlic killed the bacteria he was studying. Research shows that eating a raw clove of garlic a day increases your chances of keeping a cold at bay, and everybody else, too.
Onions, another key ingredient in the soup, 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.
Although optional, mushrooms are a great addition. Shiitakes and other wild mushrooms have been used in Chinese medicine for hundreds of years to boost the immune system. In the dietary form, shiitake 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.
Shiitakes, onion, and garlic all support the cardiovascular system, too, so why not fight a cold and strengthen the heart at the same time? And don’t forget the coconut milk and lemon juice, two natural anti-viral and anti-oxidant foods.
This soup tastes great, but if it sounds like too much garlic, cut the amount in half. Try to purchase pre-peeled garlic cloves to save time. Enjoy, and get well soon!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 40 cloves garlic
- 1 large onion
- 2 tablespoons butter or coconut oil
- 1/4 cup fresh ginger root (finely chopped)
- 4 cups vegetable broth or mushroom broth
- 1 (13.5-ounce) can coconut milk
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon red pepper flakes
- 1/4 cup lemon juice
- 1 teaspoon Bragg's Liquid Aminos or Coconut Aminos or soy sauce
Ingredients
Garnish: (optional)
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- If peeling your own garlic cloves, do so now. Once peeled, lay the flat side of a chef's knife on top of each clove and pound it with the heel of the hand in order to crush the garlic. Set aside.
- Chop onion. Melt butter in a large saucepan over low heat, and add chopped onion. Cook and stir about 5 minutes to soften.
- Peel and finely chop fresh ginger to yield about 1/4 cup, or to taste. Add to onion, along with garlic. Cook and stir 2 to 3 minutes.
- Add vegetable (or mushroom) broth, oregano, and red pepper flakes. Cover and simmer about 15 minutes. Stir in coconut milk and remove from heat.
- While soup simmers, slice mushrooms (if using). Melt about 1 teaspoon butter (or oil) in a small skillet over medium heat. Add mushrooms and cook until tender. Set aside.
- Purée soup by using a hand-held stick blender if possible, or transfer to a blender.*
- Stir in lemon juice and Aminos. Adjust seasonings, to taste.
- To serve, top each bowl with some sautéed mushrooms and cilantro, if desired. Enjoy being sick!
Technique: Blending Hot Foods*
If transferring to a blender, cool slightly. Remove center portion of the blender lid, then place lid securely on blender. Cover the lid with a dish towel folded over several times. With one hand, hold the towel firmly against the lid, then blend at a low speed.