This soup, made from 50 garlic cloves, 1 red onion, and some thyme, is capable of fighting off many flu viruses, colds, and even the Norovirus.
The pharmaceutical and health care industries have massively over-prescribed antibiotics, which has lessened their effectiveness and even created antibiotic resistant diseases. With that being said, more and more people are rapidly turning back to nature to find remedies for their health problems.
The winter Norovirus, also know as the the winter vomiting bug, got a lot of attention in early 2014. Symptoms include vomiting, diarrhea, fever, stomach cramps, and headaches.
The interesting thing about garlic, is that new and mutated viruses/ infections, which cannot be treated with traditional antibiotics, are still effected by the garlic.
The reason behind garlic’s amazing antibiotic properties is a chemical called allicin, found within the cloves. A study preformed by Washington University has shown that garlic is 100 times more effective than 2 most popular antibiotics on the market.
50 cloves of organic garlic (5 garlic bulbs) cleaned and peeled
2 tablespoons of olive oil
2 tablespoons of butter
2 large bulbs of red onion, diced
1 tablespoon fresh cut thyme
6 cups (250ml) of chicken broth
fresh or dried herbs for taste (parsley, bay leaves, whatever you prefer!)
3 cups of stale bread, cubed or crushed
1 cup of sour cream
Preheat the oven to 350°F (180°C). While the oven warms up, chop off the heads of the garlic bulbs, spread the cloves out on some foil, drizzle in olive oil, and wrap them in the foil. Place the foil wrapped garlic in a pan, and place them in the oven to cook for about 90 minutes.
Give them some time to cool once they’re done. Next, mix 2 tablespoons of olive oil and 2 tablespoons of butter in a soup pot, over medium heat. Place the diced red onion in the mixture, cook for 10 minutes, stirring frequently.
Now that the garlic has cooled down, grind it, and mix it together with the stewed red onion. Mix well, add the fresh thyme and other herbs. Lower the temperature and mix in the bread crumbs/cubes.
Cook for about 5 minutes or until the bread softens. Remove the fresh herbs from the mixture and place in a blender or food processor until it becomes a semi-creamy mixture.
Place the soup back into the pot, add in the sour cream, and feel free to add salt or pepper according to your taste preferences! Enjoy!