The best soup for a cold and flu – say goodbye to the flu shot. A simple ginger-garlic soup made of 52 cloves of garlic, some thyme, onions and lemons will eliminate all the viruses that dwell in our body and it is especially effective against, flu, common cold and norovirus.
This is the time of the year when people often get ill and if you are in a situation like this you’ve probably read about the benefits of taking garlic. Garlic has been known as virus eliminator for a long time and one of the main reasons why this veggie is so efficient is the natural chemical known as allicin found in it.
According to a finding published not while ago at the Washington State University, garlic is about one hundred times more powerful than two of the most popular pharmaceutical antibiotics at combating bacteria that lead to food-borne ailments.
Garlic naturally contains alliin, but when this veggie is crushed alliin is turned into allicin. Several scientific studies have confirmed that allicin leads to stabilization of cholesterol levels and blood pressure and it also keeps the body safe from the formation of blood clots.
This vegetable can lower the chances of developing thickening of the arteries also known as atherosclerosis. The compounds and substances found in this commonly used vegetable eliminate many microorganisms like viruses and bacteria that lead to colds, flu and earaches.
These studies also suggest that this vegetable is very efficient in cases of digestive issues and diarrhea. In addition, researchers claim that this commonly used vegetable can protect our body from different types of cancer.
According to Helen Bond, an expert consultant dietitian and representative of the BDA 9 British Dietetic Association), scientists have been aware of the antifungal and antibacterial properties of allicin for a very long time.
Today, many people are convinced that it can improve the immune system. There are many people who are mashing up this veggie, add some olive oil to it and put it on bread before eating it.
However, science still doesn’t have an answer how exactly garlic works.
As a matter of fact, there are many scientists who believe that garlic doesn’t have some exceptional properties that can help people fight flu and colds. Last year, the Cochrane Database, a well-known international research organization, conducted an investigation that pointed out that by including more garlic in your diet during the winter period, people can reduce the time of cold symptoms and signs by one day.
However, the report which included the experience from other previously conducted studies focused on garlic, said that it was not possible for the scientists to come up with a clear conclusion because they need a larger investigation with more participants.
The main obstacle is that none of the major pharmaceutical companies are not showing interest in conducting large-scale, costly trials (like they usually do when there are some new drugs that have potential) because they simply can’t sell garlic as a patented product and make profit.
Altered Ginger-Garlic Soup Recipe – The Best Soup for a Cold
- Two tablespoons of olive oil
- 26 unpeeled cloves of garlic
- Half a teaspoon of cayenne powder
- Two tablespoons of organic butter
- 2 ¼ cups of onions (sliced)
- Half a cup of fresh ginger
- 26 peeled cloves of garlic
- 1 ½ teaspoons of fresh thyme (chopped)
- 3 ½ cups of organic veggie broth
- Half a cup of coconut milk
- Four lemon wedges.
Turn the oven to 350 F (preheat). Put 26 cloves of garlic in a clean glass baking dish. Pour two tablespoons of raw olive oil and use some sea salt on top of it. Use a baking foil on top of the baking dish and bake the ingredients until garlic gets golden brown color and becomes soft (about 45 minutes). Let the dish cool down. Use your fingers to squeeze the garlic in order to release cloves. Put the cloves to a small or mid-size bowl.
Take a large saucepan and melt the butter on medium to high heat. Put the thyme, onions, cayenne powder and ginger and keep cooking until onions become almost transparent (6 minutes). Put the roasted garlic and 26 raw cloves of garlic and cook everything for about three minutes.
After that, put the veggie broth, cover the saucepan and simmer well. Wait until the garlic become soft and tender. It should take about 20 minutes to achieve this. Puree soup in a blender to get smooth texture. Bring back the soup to the saucepan and pour some coconut milk. Heat to simmer. Use pepper and sea salt for flavor.
Take one lemon wedge and squeeze into the bowl. Do the same for the other bowl. Enjoy in the best soup for a cold and flu!