It’s autumn which means it’s time for cozy sweaters, pumpkin spice, Halloween and flu season. No one likes it when flu stops them from enjoying autumn to its fullest. What few people know, however, is that they can treat flu in a natural way and avoid taking antibiotics. The secret is garlic soup.
Why bother with a soup when you can just take a few pills? Well, for starters, it’s all natural. Garlic, red onions and herbs are the base ingredients for this cure. But more importantly, viruses are adaptable. This means that in time they become more resistant to drugs. For example, a virus called Norovirus, which health experts find worrisome, has the more or less same symptoms as any other virus but can cause vomiting, diarrhea, cramps, fever, and headaches.
While they can adapt against drugs, garlic has proven insurmountable to virus mutations. Time and time again it has shown the same effectiveness against new and mutated viruses. How is that you might ask? Garlic contains a compound called allicin. This was the subject of a study conducted by researchers at Washington University.
They discovered that garlic is around 100 times more powerful when compared to 2 types of most commonly used antibiotics to treat these kinds of illnesses.
The best you can do is introduce garlic to your everyday diet. There are tons of dishes that use garlic as an ingredient. And if you get lazy, just mash it in with some olive oil and use it as a spread. One of the best and tastiest ways to consume garlic though, is to make garlic soup. Following is a simple and delicious recipe.
- 50 garlic cloves or 5 bulbs, peeled
- 2 tbsp butter
- 2 tbsp olive oil
- 2 large onions, diced
- 1 tbsp fresh thyme, chopped
- 6 cups clear chicken broth
- a bunch of fresh herbs (parsley, thyme, bay leaf) -*you can always use dried herbs instead of fresh
- 3 cups stale bread, diced
- 1 cup sour cream
How to prepare
Preheat your oven to 180 degrees Celsius. Separate the bulbs into cloves, cut the tops off and arrange them on a piece of aluminum foil. Drizzle with a bit of olive oil. Roast the garlic for about an hour and a half. Once finished, take it out of the oven and allow it to cool.
In the meantime, in a pan on medium heat, melt some butter with 2 tablespoons of olive oil. Add the onions and cook for around 10 minutes. The garlic should be cooled down by then. Mash it with a fork and add it to the pan, together with the herbs and chicken broth.
Bring the heat to low, mix in the bread and let cook for another 5 minutes or until the bread goes soft. Blend the soup until you achieve a smooth mixture. Put the mixture back on the heat and add the sour cream. Finally, season to taste with some salt and black pepper.
This soup is great as an everyday lunch, but make sure to have it if you feel a cold coming on. It may take a bit to prepare, but you can always freeze any leftovers for another day. It is a simple, great tasting and, most importantly, all natural prevention you shouldn’t hesitate to try.
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