For centuries, garlic has been one of the most used ingredients in natural remedies. Thanks to its amazing properties, the veggie can destroy almost any bacteria or virus thrown at it. A specific vegetable with a unique nutritional profile, garlic is the basis for numerous natural remedies.
Science has proven it as well. Several studies have shown that garlic may be over a hundred times more effective than conventional antibiotics. However, don’t expect Big Pharma to just let those studies see the light of day – after all, there are drugs to sell.
The good news is that garlic is pretty cheap and there’s a bunch of recipes for natural remedies that can boost your immune system and help you deal with colds and the flu with ease.
A Wide Range of Benefits
Garlic isn’t just great for your immune system. It can clean your blood vessels and cut back on bad cholesterol deposits, effectively reducing the risk of high blood pressure and heart disease. It’s a real life savior and it’s all because of the presence of a powerful compound – allicin.
A protein that’s released when garlic is crushed, allicin has been known to help with numerous diseases and conditions. It can help cut the duration of flu and cold symptoms in the winter and prevent a variety of other health problems as well.
To release allicin, all you need to do is crush a garlic clove and leave it for 15 minutes or bake it. You can benefit from it by preparing a delish garlic soup as well. These are great during the winter when the cold weather can cause a ruckus in our immune systems. Large-scale studies on allicin are already well underway, but pharmaceutical companies are still against it. More research could see garlic used in more drugs thanks to its wide range of benefits and no side-effects.
Below you’ll see a recipe for a powerful garlic-ginger soup that can defeat any virus you throw at it. You don’t need to consume it when you’re already ill. Even better, eat it as a preventive measure against the flu and colds. The soup is extremely easy to prepare – it won’t take more than half an hour.
- 52 garlic cloves (26 peeled, 26 unpeeled)
- 2 ¼ cups of onions (sliced)
- ½ cup ginger (fresh)
- 1 ½ teaspoons fresh thyme
- ½ cup fresh ginger
- ½ teaspoon cayenne powder
- 2 tablespoons olive oil
- 2 tablespoons grass-fed butter
- ½ cup coconut milk
- 3 ½ cups veggie broth
The first thing you need to do is preheat the oven at 350F. In the meantime, put 26 peeled garlic cloves in a dish and sprinkle them with olive oil and a bit salt and pepper. Bake the cloves for around 45 minutes until they’re soft. Release the cloves in the end by squeezing them between your fingertips and transfer to another dish.
Take a saucepan and melt the butter in it, then add the onions along with cayenne, ginger, and time. Cook the onions until they’re translucent, then add the roasted garlic cloves and the remaining 26. Cook for 2-3 minutes, then in goes the veggie broth. Simmer for 20 minutes before pureeing the soup until you get a smooth texture. Cook the soup until it simmers and add a bit of coconut oil near the end. Season with salt and pepper to taste, then serve with a lemon wedge.
You can prepare the soup in advance – this batch should be enough for a few days. In this way, you can reheat it and take it to work for a bowl of delicious, immune-boosting meal.