This Simple Garlic Soup Destroys The Flu, Colds, And Norovirus


When it comes to maintaining our healthiness and preventing viruses from taking over our body's, garlic soup can actually be one of the most formidable cures to the flu, colds, and even norovirus. What's in this garlic soup that makes it so effective? The secret ingredient is known allicin, a chemical property in garlic that's able to be extremely effective against viruses.

According to a recent study conducted by the Washington State University, they were able to show that garlic is actually 100 times more effective than two of the most popular antibiotics when it comes to fighting disease causing bacteria that is commonly responsible for a lot of foodborne illnesses. Essentially, when garlic becomes crushed, the alliin then becomes allicin. The study was further able to provide information that showed allicin being able to help lower cholesterol as well as blood pressure.

ESSENTIALS:
  • 4 lemon wedges
  • 3 1/2 cups organic vegetable broth
  • 1/2 cup coconut milk
  • 26 garlic cloves, peeled
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 1/4 cups sliced onions
  • 1/2 cup fresh ginger
  • 1/2 teaspoon cayenne powder
  • 2 tablespoons (1/4 stick) organic butter (grass fed)
  • 2 tablespoons olive oil
  • 26 garlic cloves (unpeeled)
INSTRUCTIONS: 
Begin by preheating your oven to 350 degrees. Next, place 26 of the garlic cloves into a small glass baking dish. Add the 2 tablespoons of olive oil in then sprinkle with sea salt and toss the cloves to coat them. Cover the baking dish tightly with a sheet of tin foil then bake the garlic until it has become golden brown as well as tender for about 45 minutes. Let the cloves begin to cool. Squeeze the garlic between your fingertips to release cloves then begin to transfer them into a small bowl.

Next, melt butter into a heavy/large saucepan over a medium-high heat. Begin to add thyme, ginger, cayenne powder, and onions until the onions have become translucent, for about 6 minutes. Begin to add your roasted garlic and the other 26 raw garlic cloves then let them cook for 3 minutes. Next, add vegetable broth, covering and letting the garlic simmer until it has become very tender, doing so for about 20 minutes. As you work between batches, puree the soup in a blender until it has become smooth. Return the soup back into the saucepan then adding coconut milk, bringing it to a simmer. Begin to season the soup with pepper and sea salt for taste.

Finally, squeeze juice from one lemon wedge into each bowl you serve. Be sure to cover the bowl and refrigerate.