During the winter season, there is no more delicious than a delicious hot soup! But some soups are better than others, because in addition to bringing you comfort, they are nourishing and soothing. This garlic soup recipe will help you fight colds, flu and all the hassles of the cold season.
Garlic has natural antibacterial properties. Indeed, a 2012 study compared the ability of a garlic compound (diallyl sulfide) to two common antibiotics to kill the pathogenic bacterium Campylobacter jejuni. It was found that the garlic compound was much more effective. So, do not look for relief in a box of antibiotics, garlic soup is a great choice for your meals.
The benefits of garlic
Garlic has been used in medicine for thousands of years. Many cultures have learned to use this food for its benefits to the immune system and its ability to fight infections. In addition to helping the immune system, garlic has many positive effects on heart health. Several studies have shown that garlic can lower cholesterol levels and lower blood pressure. Garlic also has some anti-cancer properties that can help prevent cancer.
Raw garlic Vs cooked air
Raw garlic, with its sulfur compounds, gives a certain flavor to a dish. But, once cooked, it becomes softer and sweeter. But what about its benefits? Does it retain its properties after cooking?
Most of the health benefits of garlic are attributed to allicin. This compound for the fight against cancer and heart disease is formed when a garlic compound called alliin comes into contact with alliinase, a garlic enzyme. This result is obtained from raw ground or chewed. When heating or cooking garlic, the alliinase becomes inactivated, preventing the production of allicin.
But garlic also contains other compounds that may not be inactivated by cooking and help prevent certain diseases. It is important to note that cooked garlic can help strengthen your immune system, thanks to its antibacterial properties. Studies have shown that garlic can boost immunity and help the body fight bacteria and diseases.
However, to enjoy all its benefits, combining both forms of garlic is probably the best choice. This recipe is the solution for your winter ailments!
Garlic and onion soup
Ingredients
- Two onions, chopped and caramelized.
- Four roasted garlic heads.
- 1.5 L soup broth (made from bone or vegetables).
- A bay leaf and a sprig of rosemary.
- Raw garlic finely cut for taste.
- Salt.
Preparation
Roast your garlic in advance by baking it in parchment paper for 30 to 40 minutes, thermostat 200 °.
Remove the peels, then start heating your broth.
Cut the onions into slices and put in a pan with a little cooking oil. Caramelize the onions, once lightly browned, remove from the heat.
Put peeled roasted garlic, caramelized onions and broth in a food processor. Blend until smooth.
Pour the soup into a bowl and add the raw garlic, rosemary, bay leaf and salt.
Caution
You should not use garlic if you are allergic to it. Ask a doctor, a pharmacist if you can use this product safely if you have:
A stomach ulcer, digestive problems, bleeding or a blood clotting disorder such as hemophilia.
Pregnant women should not consume garlic or persons with porphyria. If you have been operated on or if you are on anticoagulant therapy, garlic is not recommended because of its anticoagulant effect.
