Winter is almost here and it means that the cold and flu season is on the rise. When the weather turns cold, the heating gets turned up. However, being in the warmth and surrounded by ill people in a confined space may create the perfect environment for germs to spread. So, people are more prone to colds and flu over the winter months.
As soon as you feel the symptoms coming on, try cooking this ginger-garlic soup recipe that may boost your immune system and alleviate your cold and flu symptoms. The soup is made with garlic, ginger, lemon and thyme.
Health Benefits of Ginger-Garlic Soup:
Garlic is a potent antioxidant with antibiotic, antiviral and antimicrobial properties. For colds and flu, it may also provide expectorant and decongestant effects. It is packed with minerals like selenium and sulphur; enzymes; and vitamin C that play an important role in boosting the immune system, fighting upper respiratory tract infections and relieving cold and flu symptoms.
Ginger has long been used in South and Southeast Asian medicine to treat various conditions and diseases. It is high in riboflavin, phosphorus, calcium, iron, and vitamin C. Its antimicrobial, anti-inflammatory and anti-oxidative properties make it a powerful natural remedy for a variety of health issues, including the common cold and flu.
Thyme has antiseptic, antibacterial, antimicrobial and expectorant properties and is a good source of vitamin A and vitamin C. It works well for chest congestion, cough, common colds and flu. It helps break up mucus and alleviate the symptoms of bronchitis and other respiratory-related illnesses.
Lemons are packed with vitamin C, which helps boost the immune system. They may help decrease phlegm and reduce the severity and duration of cold and flu symptoms.
Onions contain flavonoids, including quercitin. Quercitin may help thin the blood and prevent blood clots, reduce LDL (bad) cholesterol, prevent heart disease, prevent asthma attacks, relieve the symptoms of chronic bronchitis, and ward off infections. Onions have antibacterial, antiviral, and anti-inflammatory properties that help loosen mucus and clear up congestion.
How to Make Ginger-Garlic Soup:
– 26 unpeeled garlic cloves
– 26 peeled garlic cloves
– 1/2 cup of fresh ginger
– 1 1/2 tsp. of chopped fresh thyme
– 4 lemon wedges
– 2 1/4 cups of sliced onions
– 3 1/2 cups of organic vegetable broth
– 1/2 cup of organic coconut milk
– 1/2 tsp. of cayenne powder
– 2 tbsp. of grass fed butter
– 2 tbsp. of extra virgin olive oil
Preheat the oven to 350°F. Place the unpeeled garlic cloves in a baking dish, sprinkle with salt, add the olive oil, and toss to coat. Cover it tightly with foil and bake for around 45 minutes or until garlic is tender and golden brown. Wait for the garlic to cool down before squeezing it between your fingertips to release cloves. Transfer the garlic cloves to a small bowl.
Melt the butter in a large saucepan over medium heat. Add the cayenne powder, ginger, thyme and onions, and cook for around 6 minutes or until onions are translucent. Add the roasted garlic and the peeled garlic cloves and cook for around 4 minutes. Add the organic vegetable broth; cover and simmer for around 20 minutes or until garlic is tender. Working in batches, blend the ingredients until you get a smooth mixture.
Return the mixture to the saucepan; add the coconut milk and simmer. Add some salt and pepper. Squeeze the juice of one lemon wedge into every bowl and serve.