The colds and the flu with all their inconveniences are unpleasant evils to live. Between the runny nose, the aches that pull our muscles and the fever that burns us, we are not at our best. But for the followers of natural remedies, rest assured! Adopt garlic and salute its antibacterial power that will cure you of all your ailments.
The benefits of garlic are numerous and moreover, a study developed by Washington State University has shown that garlic is more effective than antibiotics and has proven its effectiveness in inhibiting bacteria responsible for many diseases. It is not without reason that the ancient Greeks used garlic to cure infections and pulmonary and blood disorders.
However, when combined with other ingredients such as ginger, garlic increases its antioxidant effects. For this reason, we will present you a soup that combines garlic, ginger and many other ingredients for a plethora of vitamins and vitality.
Benefits of garlic
The chemical component, allicin, gives garlic the reputation of an anti-virus, an antibacterial, an antifungal and an antioxidant. Thus, it allows:
- To lower cholesterol and blood pressure
- To prevent blood clots
- To fight against digestive disorders and diarrhea
- To strengthen the immune system to fight against infections
- To prevent the occurrence of colds and flu and reduce the symptoms associated with these ailments.
Benefits of ginger
Ginger helps to prevent infections of the respiratory system, if taken early in cold and flu symptoms. Thus, its active compound, gingerol, has anti-inflammatory and antioxidant properties to fight against several diseases, including cancer and strengthen the immune system. In addition, the shogaols contained in greater quantity in dried ginger or in powder form, act as a powerful anti-inflammatory to fight against muscular pains.
Garlic soup recipe
Ingredients
- 26 cloves garlic (unpeeled), organic
- 1/2 cup fresh ginger, organic
- 2 cups chopped onions, organic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of vegetable butter
- 1 and ½ teaspoon chopped fresh thyme
- 26 cloves of garlic, peeled, organic
- 1/2 cup of coconut milk, organic
- 3 and ½ cups of organic vegetable broth
- 4 quarters of lemon, organic
Preparation
- Preheat the oven to 150 ° C
- In a baking dish, put the 26 cloves garlic, olive oil and salt and stir.
- Cover and bake for 45 minutes until garlic turns golden brown.
- Squeeze the garlic between the fingers to release the pods and set aside.
In large saucepan, melt butter over medium heat, then add chopped onions, thyme, ginger and cook for 6 minutes, until onions become translucent.
Add the roasted garlic and the remaining 26 cloves of raw and peeled garlic. Simmer for 3 minutes.
Pour over vegetable broth, cover and cook for 20 minutes, until garlic becomes tender.
Mix everything in a food processor until you have a soup of smooth consistency
In a saucepan, bring the soup to a boil, add coconut milk and season with salt and pepper.
Squeeze juice from one lemon wedge in each bowl and serve.
Warnings
Garlic is not recommended for people with porphyria (blood disease) and those needing surgery for its anticoagulant effect.
Ginger is not recommended for pregnant women, diabetics and people suffering from blood diseases.
