Getting sick is never ideal no matter who you are, but now that I am a mom? Ain’t nobody got time for that. As cold and flu season rears it’s ugly and very inconvenient head, I want to share with you one of my absolute favorite go-to’s when I feel myself coming down with something. I call it my magic potion aka… garlic soup.
Why Would I Want To Drink Garlic Soup?
Garlic has been used for centuries to help combat sickness, like the common cold, and help boost the immune system. Several studies show that implementing garlic into your daily diet can help shorten a cold, and decrease your risk of getting sick in the first place.
I should warn you that while I don’t dislike this soup, it’s not something I would choose to eat on a daily basis. As you will see in the ingredients, it’s got a LOT of garlic, but this is a good thing! If I have to choose between having a little garlic breath and feeling like I’ve been hit by a truck for two weeks whilst trying to care for a toddler, well… do I even have to say it? So let’s get into it shall we:
- 26 garlic cloves (unpeeled)
- 26 garlic cloves, peeled *we’ll use these later in the recipe!
- 2 1/4 cups sliced onions
- 3 1/2 cups organic vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) butter
- 1/2 cup fresh ginger
- 1/2 teaspoon cayenne powder
- 1 1/2 teaspoons chopped fresh thyme
- 4 lemon wedges
Preheat oven to 350 degrees fahrenheit.
Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake about 45 minutes or until garlic is golden brown and tender. Squeeze garlic between fingertips to release cloves. Transfer cloves to a small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes.
Puree the soup in batches, and return to the saucepan. (If you’ve got one, I find it’s easier to use an immersion blender and do it all at once) Add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze one lemon wedge into each bowl. Serve.
I love having this recipe in my toolbelt. Since discovering it here, it has become a staple at our house especially during this time of year. Of course, this is not a replacement for professional medical care. If you are concerned about the health of your or your child, please speak to your primary care physician or pediatrician. Sending good vibes your way and wishing you all speedy recoveries this cold and flu season!
Thanks for reading lovelies,
*Disclaimer: Always consult your pediatrician or a medical professional with questions or concerns about the health of your or your child. I am not a medical professional and do not claim to offer medical advice of any kind. Any recommendations made on this site are from my personal experience and/or those experiences of other moms like me.