52 Clove Garlic Soup- A MUSTHAVE if you’re Under the Weather!

52 Clove Garlic Soup- A MUSTHAVE if you’re Under the Weather!

I first heard of this recipe when I was feeling under the weather myself and I decided to research what kinds of recipes I could make that used an abundance of garlic. I have recently started to discover the health benefits of garlic (as well as obsess over the smell of it) so I was aware that garlic is pretty amazing at fighting against major colds, flus and many types of viruses because of one of garlic’s major chemical components- allicin. Garlic is useful in helping with digestion, lowering blood pressure and cholesterol, and most of all killing viruses and bacteria that spread to diseases and colds.

This recipe is from Health Impact News by John Summerly. I came across it while looking for some good garlic soups and I just HAD to share this with everyone. It’s SOO good.

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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. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

Result: This soup tastes absolutely amazing if you like garlic. Even if you aren’t a huge garlic fan, the taste isn’t as prevalent when cooked and especially once you puree the ingredients, you feel like you are eating a bowl full of health. I can’t emphasize how much I recommend this for anyone who is feeling under the weather. Garlic will literally zap your cold.






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