You’ll be amazed when we tell you that this delicious garlic soup is based on more than 50 cloves of garlic, onions, thyme and lemon will destroy almost any virus that enters its path including colds, flu and even norovirus. And today is your lucky day, because in this article we’re going to show you how to make the soup and why it works!
We can easily say that garlic is one of the healthiest foods on the planet! And we can also mention that it has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin.
The amazing benefits of Allicin
Study confirms – a recent study from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.
How this works – well, when the garlic is crushed, alliin becomes allicin. Research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Research indicates that garlic is also effective against digestive ailments and diarrhea. What’s more, further studies suggest that this common and familiar herb may help prevent the onset of cancers.
Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association said:
“This chemical has been known for a long time for its anti-bacterial and anti-fungal powers. Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread. But how or whether it may actually work has still not been proven categorically.”
But still, the experts still remain divided on garlic’s ability to combat colds and flu. A few months ago, a major investigation by the respected global research organization, the Cochrane Database, found that increasing your garlic intake during winter can cut the duration of cold symptoms — from five-and-a-half days to four-and-a-half. The report said it could not draw solid conclusions because there is a lack of large-scale, authoritative research. And, unfortunately, the real problem is that pharmaceutical companies are not interested in running huge, expensive trials — as they would with promising new drug compounds — because there is nothing in garlic that they can patent, package and sell at a profit.
Garlic as Medicine
As we mentioned before, garlic has a long and proud tradition as a medicine. Here’s what you need to know:
- The Ancient Egyptians recommended it for 22 ailments. In a papyrus dated 1500BC, the laborers who built the pyramids ate it to increase their stamina and keep them healthy.
- The Ancient Greeks advocated garlic for everything from curing infections, and lung and blood disorders to healing insect bites and even treating leprosy.
- The Romans fed it to soldiers and sailors to improve their endurance. Dioscorides, the personal physician to Emperor Nero, wrote a five-volume treatise extolling its virtues.
The experts also found that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin. A recent study has found that garlic may help us to stay hale and hearty in a number of ways. And, they also found eating garlic can boost the number of T-cells in the bloodstream. These play a vital role in strengthening our immune systems and fighting viruses.
A group of pharmacologists at the University of California found that allicin — the active ingredient in garlic that contributes to bad breath — is an infection-killer. Allicin also makes our blood vessels dilate, improving blood flow and helping to tackle cardiovascular problems such as high cholesterol. A recent study of 80 patients, conducted by group of Australian experts, published last week in the European Journal of Clinical Nutrition reported that diets high in garlic may reduce high blood pressure. A few years ago dentists in Brazil found that gargling with garlic water (made by steeping crushed garlic cloves in warm, but not boiling, water) can kill the germs that cause tooth decay and gum disease.
Note: but, the volunteers refused to continue the experiment, complaining that the garlic gargle made them feel sick. Looking at the garlic soup recipe certainly made me feel queasy. Still, it gave me an excuse to use up my ample supply of garlic.
Best way to prepare garlic
Here’s what you need to know – a group of Argentinian investigators found it releases its allicin-type compounds when you bake the cloves, while scientists at South Carolina Medical University believe peeling garlic and letting it sit uncovered for 15 minutes produces the highest levels of compounds to fight infection. This means that you can simply peel half of the garlic cloves and roast the other half with the kitchen door tightly closed (to stop the pong permeating throughout the house). After an hour-and-a-quarter’s industrious soup-making, sprinkle lemon juice over a bowl of steaming, grey gloop and tuck in. The heady aroma certainly revs up the appetite and the first spoonful does not disappoint. Delicious as it is, however, one large bowl of home-made soup is a more than ample meal.
Homemade Garlic Soup – RECIPE:
Note: serves 4
You’ll need the following ingredients:
- 26 organic 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 organic garlic cloves, peeled
- 1/2 cup coconut milk
- 3 1/2 cups organic vegetable broth
- 4 lemon wedges
Make sure you follow the simple instructions. Here’s what you need to do – first, you need to preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. After that, you need to 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.
And now, you need to 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 flavor. Squeeze juice of 1 lemon wedge into each bowl and serve. Note: this delicious garlic soup can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally. As you can see, garlic works great, which means that all consumers could simply buy it in the supermarket for 30c a bulb or grow their own in the garden. Thanks for reading and don’t forget to share!