Against seasonal ailments and to promote intestinal well-being and reduce the inflammatory state, the garlic soup is one of my strong points. I always make it when someone in the house has a sore throat, cold or stomach upset.
It works one hundred percent and the results are practically immediate.
If you are looking for a natural and effective remedy against seasonal ailments and you want to help your weakened intestine, the garlic soup is what I recommend. In this article we see two recipes, the traditional one I use and the vegan one.
GARLIC SOUP: THE RECIPE
- For 2 servings
- 300ml skim milk or meat bone broth (I usually put milk, which reduces the risk of garlic halitosis) or possibly soy milk or non-nut vegetable broth.
- A large potato, peeled and cut into small pieces, about 250 grams.
- 4-5 cloves of garlic.
- A bunch of aromatic herbs of your choice (I usually use sage, thyme or bay leaves which I remove after cooking)
- Half carrot and half celery.
- A teaspoon of butter, coconut oil, or olive oil.
- Salt, pepper and a pinch of turmeric.
- An organic egg yolk or a generous spoonful of Aroy-D or Rapunzel type coconut milk. Cook three cloves of garlic without the skin with the potatoes and other vegetables in a saucepan together with the oil or butter, combining about a glass of water and the bunch of herbs plus spices. When the water has reduced completely, after about a quarter of an hour, add the milk or broth and cook for another 10-15 minutes over low heat. . A few minutes before turning off, add a small clove of raw minced garlic and the egg yolk (or coconut milk), stirring quickly to incorporate it without congealing.
Serve the garlic soup hot. Anyone who wants can add a sprinkling of chilli pepper to the recipe or fresh parsley, or nutmeg and the grated rind of half a lemon.
You can combine the soup with a slice of toast, and finish the meal with lean meat or fish or grilled tofu.
The soup has an immediate effect: it frees the respiratory tract, reduces swelling and fever, increases the immune system.
From my experience, the more garlic you tolerate in the soup, the better: I recommend three large cloves each.
Those who do not appreciate its flavor can cook all the garlic from the beginning and avoid the one added raw.