Garlic Soup

With the cold season at our door, garlic comes  as a rescuer and as a booster of the immune system to combat colds and flu.

Thanks to many of its other powerful chemical constituents like allicin, garlic (Allium sativum) a native of Central Asia, found its way more than 5,000 years ago into the ancient civilizations such as Egypt, Greece, Rome, Northern Europe and China. Garlic has been known from cultures around the world,  cherished and celebrated  for its illustrious history of medicinal purposes, use and benefits, helping in the prevention of disease and in the promotion of health and well-being.

Serves: 4


  • 26 garlic cloves (unpeeled)
  • 4 Tbsp of olive oil
  • 1/2 tsp of sea salt
  • 1/2 tsp of cayenne pepper
  • 1/2 cup fresh ginger
  • 21/4 cups sliced oinions
  • 1 1/2 tsp chopped fresh thyme
  • 26 garlic peeled
  • 1/2 cup coconut milk
  • 3 1/2 cups organic vegetable ( or chicken) broth
  • optional: fresh parsley, fresh or dried stinging nettles
  • 4 lemon wedges


  1. Place the 26 unpeeled cloves of garlic in a small glass baking dish. Toss with 2 Tbsp of olive oil and the sea salt and cover before placing in a preheated oven at 350 F.
  2. Bake until the garlic turns golden brown and tender, about 45 minutes. Cool, squeeze the garlic between your fingertips to release the cloves. Transfer to a small bowl.
  3. In a large pot, warm up the remaining olive oil over medium-heat. Add the onions, thyme, ginger and cayenne powder and cook until the onions are translucent, about 6 minutes. 
  4. Add the roasted garlic as well as the 26 peeled garlic cloves and cook for 3 minutes.
  5. Add vegetable broth and simmer until garlic is very tender, about 20 minutes.
  6. Puree until smooth, add the coconut milk and bring to a simmer.
  7. Season with sea salt, black peppercorn.
  8. Add fresh parsley and/or stinging nettle.
  9. Squeeze in the juice of one lemon wedge and serve!

Author: unknown

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