This Garlic & Ginger Soup is a Natural Antibiotic to Overcome Colds, Influenza & Other Diseases

The wintertime is coming accompanied with the upcoming of various colds and flu. These conditions can be very tiresome since they are manifested by runny nose, fever, aches all over the body making us moody and not feeling well at all. But, instead of reaching for the first available over-the-counter medicine, you should try some of the natural remedies. In this article we recommend the consumption of garlic and ginger soup that can be of great assist0ance in the fight against colds and influenza.

Garlic is considered to be a natural antibiotic used since ancient times by the Greeks in the treatment of infections and pulmonary and blood disorders.

According to a study developed by Washington State University garlic is more effective than the standard antibiotics. In this study it was shown its power to hamper bacteria accountable for the occurrence of many ailments.

Its amazing benefits can be boosted if combined with other ingredients like ginger and thus elevating its antioxidant effect.

Health Benefits of Garlic

This vegetable is extremely potent thanks to the content of a chemical component known as allicin. This active ingredient provides the antibacterial, anti-virus, antifungal and antioxidant properties.

  • Reduces cholesterol and blood pressure
  • Prevents blood clots
  • Fights against digestive disorders and diarrhea
  • Boosts the immune system
  • Protects from colds and flu and reduces the symptoms related to these health conditions.

Health Benefits of Ginger

Ginger is also very beneficial in the prevention of infections of the respiratory system. It is very effective if taken in the early phase of cold and flu. Its potency lies in the presence of an active compound known as gingerol. It reveals powerful anti-inflammatory and antioxidant properties which boost the immunity thus being able to fight off several diseases, including cancer. Plus, it contains shogaols which are very high in dried ginger or in powder form. They are very helpful in the fight against muscular pains due to its strong anti-inflammatory properties.

Recipe of a Garlic Soup

The included quantities are for 4 people.

Needed Ingredients:

  • 26 organic cloves of garlic, unpeeled
  • Half a cup of organic ginger, fresh
  • 2 cups of organic onions, chopped
  • 2 tablespoons of vegetable butter
  • 2 tablespoons of extra virgin olive oil
  • 1 and ½ teaspoon of fresh thyme, chopped
  • 26 cloves of organic garlic, peeled
  • 3 and ½ cups of organic vegetable broth
  • Half a cup of organic coconut milk
  • 4 quarters of organic lemon

Method of preparation:

You should first preheat the oven at 150 ° C.

Place the 26 cloves of garlic on a baking dish and season them with salt and olive oil. Stir them, cover the dish and put them in the oven to bake for 45 minutes till the garlic turns golden brown. After this period of time remove them from the oven and when they are cooled enough, squeeze the garlic between the fingers in order to release the pods and then set them aside.

The next step is taking a large saucepan, and in it melt the butter over medium heat. Then, add the chopped onions, ginger, and thyme, Cook for 6 minutes till the onions are caramelized.

Now, add the roasted garlic and the other 26 cloves of raw and peeled garlic. Simmer for 3 minutes. In the end, include the vegetable broth, cover the pan and cook for 20 minutes, that is, till the garlic becomes tender. Transfer the broth into a food processor and blend till you obtain smooth texture.

Again place it in the saucepan over medium heat, and once it reaches its boiling point add the coconut milk and season it with salt and pepper.

Serve it in a bowl and squeeze a juice from one lemon wedge.

Note:

Ginger is not recommended for people with blood diseases, people struggling with diabetes and pregnant ladies.

On the other hand, garlic is not recommended for people with porphyria (blood disease) and for the ones with scheduled surgery due to its anticoagulant effect.

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