GARLIC AND GINGER SOUP-BEATS COLDS, FLU AND VIRUSES

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Garlic is famous for its large list of health benefits. Among others it is considered to be top super food. It has anti bacterial properties which makes it natures best antibiotic. It is also full of antioxidants that help in the fight with free radicals. Garlic has so many beneficial properties mainly because of it components, mainly alicin.

To get the most of the medicinal properties of the garlic you should release alicin. One group of researchers considers that by baking the cloves you will get the best of garlic, while other group thinks this will be achieved by peeling the cloves and letting them rest for 15 minutes. Combine both you won’t be wrong.

This is what you will need to prepare this strong soup:

  • 26 unpeeled cloves of garlic
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • ½ teaspoon cayenne powder
  • ½ cup fresh ginger
  • 2 ¼ cups sliced onions
  • 1 ½ teaspoons chopped fresh thyme
  • 26 peeled garlic cloves
  • ½ cup coconut milk (you can use sour cream)
  • 3 ½cups chicken or vegetable broth
  • 1 lemon cut on quarters

How to prepare the soup

GARLIC AND GINGER SOUP

Place 26 unpeeled garlic cloves in small baking dish. Sprinkle them with some salt and add 2 tablespoons of olive oil. Mix it a little and cover the dish with foil. Bake until garlic is golden brown and tender for about 45 minutes. Cool it and squeeze the garlic between fingertips to release the cloves. Transfer the paste in a small bowl. Melt the butter in a larger sauce pan over medium heat. Add the onions, ginger, cayenne powder and thyme and cook for five to six minutes. Then add the garlic paste and the rest 26 unpeeled garlic cloves. Cook it for another three minutes. Add the broth and stir. Let it cook until the cloves become soft, around 20 minutes. Then put the soup in a blender and mix well until it is smooth and homogenized. Return the soup in the saucepan and add the coconut milk and bring it to simmer. Season with salt and pepper and squeeze a quarter of a lemon in each bowl and serve.

 

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