I read a couple of articles in regards to the health benefits of this 52 clove garlic soup that has been running around on Facebook stating it is better than a flu shot and will boost your immune system the natural way. They claim it can fight off colds, the flu and even the Norovirus (a type of food poisoning).
So what’s so great about garlic?
Well, since I’m just about the most avid garlic eater I know, I can’t pass up on a natural immune booster and dinner in one. I just had to try it.
I decided to wait and make the soup when I was feeling run down to see if this stuff really worked. Now, I usually use my ginger/oregano shot. However, I decided to try it while under-the-weather with just the soup so I could truly test the results.
It was a bit risky because I did not want to get sick and my ginger shot works every time, but—for my dear readers—it is worth the risk. I love finding new natural remedies that really work and I hate the flu shot or any shots for that matter, so I said what the heck, let’s do this.
The soup turned out absolutely delicious (of course you need to like garlic) but it wasn’t as garlicky as I expected it to be. My hubby paired his two bowls of soup (yes he ate two, that’s how yummy it was) with a sandwich, and I ate mine with a salad and a gluten-free roll. It was a tasty meal and kept me full throughout the evening.
I went to bed feeling yucky and run-down, with that little tickle in my nose that lets me know a cold is coming. And, you know what, it actually worked! When I woke up that tickle was gone, and I felt 80% better. I made sure to eat the soup for lunch the next two days. By the time the soup was done, I was feeling like my old self again.
This 52 Garlic Clove Soup Really Worked!
Below I have the recipe (I modified it a bit) and some pictures I took in the process of my soup-making day. Well, actually my soup making hour. It called for unpeeled and peeled garlic, but I messed up and peeled it all by mistake. It didn’t seem to affect it.
Also used cultured coconut milk (which is like a yogurt), added extra butter, used Frontier’s Organic Vegetable Broth powder and added Himalayan pink salt to taste. I used goats butter instead of cows butter. The results were excellent.
- 52 peeled garlic cloves
- 1 tablespoons olive oil
- 4 tablespoons (1/2 stick) grass-fed organic butter (replace with vegan option)
- 1/2 teaspoon cayenne powder
- 1/2 cup fresh ginger
- 2 1/4 cups sliced onions
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 cup cultured coconut milk (Plain)
- 3 1/2 cups organic veggie broth (pre-made w/ Frontiers powder broth)
- 4 lemon wedges
- If using powdered broth make that first following the directions on the package.
- Preheat oven to 350°F. (I used my toaster oven for this process) Place 26 garlic cloves in small glass baking dish add 2 tablespoons olive oil and sprinkle with pink salt and toss to coat.
- Bake until garlic is golden brown and tender, about 30-45 minutes.
- Transfer cloves to small bowl.
- Melt butter in large saucepan over medium heat add the onions, thyme, ginger and cayenne powder.
- Cook the onions until they are translucent but not too brown.
- Add roasted garlic and 26 raw garlic cloves which I mashed with a mortar and pestle and cook 3 minutes.
- Add your vegetable broth, cover, and simmer until the garlic is very tender. About 20 minutes.
- Working in batches puree the soup in a blender until smooth, (this took me about 10 minutes to do).
- Return the soup to the saucepan, add coconut milk and bring to simmer.
- Season with pink salt and pepper for flavor.
- Squeeze juice of 1 lemon wedge into each bowl and serve.
So I have to say, this soup tasted awesome and did what it claimed it could do. I would recommend it to anyone that wants to fight off a cold, flu or for an overall immunity booster. Now we started having this soup at least once a month. This helps keep our immune system strong and healthy.