Say hello to delicious wellness! Say good-bye to any virus with this powerful immune-boosting soup. My personal favorite high-potency cold and flu buster ingredients are: Garlic, Coconut oil, Ginger, Reishi, Astralagus, Calendula, Oregano, and Schizandra. This recipe uses the first six, however feel free to make your own variation, as it’s very flexible. If you don’t have any one ingredient, just skip it and the soup will still be divine. Read more about how to use all these virus-busting herbs in my article: Got a Virus? Try these Anti-Viral Herbs.
The first step is to roast the garlic, which softens the flavor. Use my easy Roasted Garlic. recipe. Meanwhile boil all the other ingredients in a pot. The last step is to blend the roasted garlic in coconut milk, and pour into the soup. The result will be a hearty potage, deliciously rich, mellow, and not overpoweringly strong. It’s a comfort food for everyone, with off-the-charts flavor and high-nutrition profile.
This soup tastes deeply satisfying with Paleo Irish Soda Bread and Vegan Butter, which incidentally is made with coconut oil, another great virus-buster.
Research shows that garlic can kill a virus, boost the immune system, lower cholesterol, ease hypertension, and fight cancer, with powerful antioxidant properties. For a quick, non-toxic way to roast garlic, check out my easy recipe for Roasted Garlic Aluminum-free.
To seriously boost nutritional value, use my homemade Bone Broth recipe. (BTW commercial broths can’t compare as they’re made in huge vats with sweeteners and chemical additives. I suggest my Bone Broth or Easy Pressure-Cooker Bone Broth. Both are simple, especially the pressure-cooker version.
Bone Broth made from bone marrow will build YOUR bone marrow, the foundation of your health. That’s the spongy tissue deep inside your bones that builds stem cells and healthy blood. It takes 2 to 6 weeks to build a stem cell in your bone marrow. These cells are essential to support all your healthy tissues, joints, organs, as well as the immune system. Bone broth is very easy to digest and especially important for people with gluten-intolerance or gastro-intestinal issues. This soup serves 4.
Ingredients
- 4 heads Roasted Garlic, or about 75 cloves, roasted and peeled.
- 3 cups vegetable broth, or Bone Broth or Easy Pressure-Cooker Bone Broth
- 1 large onion, diced
- 1 pound your favorite mushrooms, cleaned and sliced (especially reishi if you have it. Other favorites are shiitake, porcini, oyster, crimini, chanterelle, or mixed)
- 4 tablespoons chopped herbs such as parsley, oregano, dill, thyme, or sage
- 5 dried calendula officinalis flower heads (or 3 heaping teaspoons dried petals)
- 5 pieces sliced dried astralagus root (available in Chinese Groceries or Mountain Rose Herbs.)
- A piece fresh ginger root 1 ½ inches long, sliced very thin
- 2 tablespoons lemon juice
- Unprocessed salt to taste and plenty of black pepper
- 3 tablespoons coconut oil
- 2 tablespoons nutritional yeast, optional for a hint of savory umami flavor.
Instructions
- 4 heads Roasted Garlic, or about 75 cloves, roasted and peeled.
- In a medium-large saucepan, add broth, onions, mushrooms, herbs, calendula, astralagus, ginger, lemon juice, salt, pepper, coconut oil, and nutritional yeast, if using. Bring to a boil, and turn down to simmer about 20 minutes until the ingredients soften.
- In any blender, liquefy the roasted garlic in 3 cups coconut milk such as Native Forest Organic Simple Coconut Milk, or Native Forest organic classic coconut milk until it is a creamy potage. Pour into the soup.
- Heat until steamy (don’t boil it hard or the coconut milk may separate), season to taste, and serve.
“Only the pure in heart can make a good soup.” Ludwig van Beethoven
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