Here we will talk about the amazing recipe for soup with 52 garlic cloves, ginger, lemon, onions, thyme and with this cure the flu and colds and even norovirus.
The garlic is commonly known as a natural cure for cough, flu, cold and more. Allicin is the active item there and is vital for killing viruses and bacteria.
One study at the Washington university said garlic is even 10 times better than antibiotics and fights almost any health issue.
When you crush the garlic, alliin becomes allicin and this stops blood clots and regulates cholesterol and pressure.
Also the garlic can lower hypertension and stop atherosclerosis too (hardened arteries) and this also kills microorganisms that harm us like virus or bacteria, flu, cold and more.
Also, experts said garlic is treating diarrhea and digestion problems and even stops cancer to grow.
Helen Bond, diet expert of Derbyshire, UK Dietetic Association said this chemical was known for a long time and it can kill fungi and bacteria.
Due to this people think immunity gets boosted. Most mash the garlic and add olive oil and eat this on bread. But, does this work?
For cold and flu, experts say yes. A global research organization Cochrane database said that more garlic in the winter is cutting down cold signs by a whole day. And the report said this yet has to be proved.
The big problem is that pharma companies do not want funding for a natural item since nature cannot be patented.
As we said, medicine benefits of garlic are used centuries back. In Egypt this was used in even 22 issues and a papyrus of 1500 BC was said that those who worked on the pyramids took garlic for more stamina. Also Greeks used this for leprosy, blood and lung issues, bug bites and infections.
Roman sailors and soldiers also took this for stamina and this benefit was even mentioned in Dioscorides, the physicians of Nero.
- Recently, experts said garlic can raise levels of antioxidants and Allium sativa was the best cure for any virus in the history. Even from the middle ages, garlic was used for wounds and infection stopping.
The Russians said this was an amazing Russian penicillin. In 1858, Louis Pasteur said bacteria is killed when it is touched by the garlic.
These days many studies prove garlic is amazing and can cure many health issues.
- Experts of the Florida university said eating garlic can improve T cell number in the blood and this is crucial for immunity and virus protection.
A study in Australia with 80 patients was published in the European Journal of Clinical Nutrition said a diet with garlic can reduce hypertension.
Also, pharma experts of California university said the item in garlic, allicin, kills infections. Also blood flow is better, heart issues prevented, cholesterol resolved and blood vessels dilated.
A study in Brazil in 2007 said that gargling with garlic water can kill germs in the mouth, stop tooth decay and gum issues.
Also, this makes slugs and snails dead! A study of university Newcastle showed the garlic oils can cripple such animals.
How to cook garlic?
When it comes to this, you can try 2 ways. In Argentina it is said the garlic is best when baked, and experts of South Carolina university said you must peel the garlic and after 15 minutes you use it.
This soup is tasty and homemade, also healthy. It can stop colds and flu. It kills viruses and makes you safe against winter issues.
– 26 garlic cloves
– 2 tbsp olive oil
– 2 tbsp butter
– add 2 and ¼ cups sliced onions
– ½ cup coconut milk
– ½ cup ginger
– 26 garlic cloves, peeled
– ½ tsp cayenne
– 1 and ½ tsp thyme
– 3 and ½ veggie broth
– 4 lemon wedges
Preheat oven to 350F. 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 until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to 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. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
This recipe can be prepared 1 day ahead and can last a few days in the fridge, but it’s always better to eat it fresh.
If you do eat it over the course of a few days, don’t microwave it! Instead, slowly reheat in a saucepan over medium heat.