Garlic Soup Fall and Winter Healing

Garlic Bulbs - 10-12 cloves in each bulb

Garlic Soup is a healing bowl of medicinal ingredients treating cold, flu, earaches, and nausea. This soup is high in nutrients, easy to prepare, and delicious. There’s a lot of garlic cloves in every bulb to powerfully heal viruses - a super healthy and bulbous flowering plant. Garlic has allicin - the chemical to heal the body. Prepare to peel, chop and chew!

There are many studies that show garlic is 100 times more effective than antibiotics at fighting disease-causing bacteria - a great reason to swallow raw chopped garlic, especially if you’re dealing with a colds. When garlic is crushed it should sit for a few minutes before ingesting. Allicin (the chemical in the garlic) has so many healing benefits. The chemical is known for its anti-bacterial and anti-viral powers for boosting your immune system! I actually wrote my thesis about garlic and its medicinal properties at the end of my natural gourmet cooking school. Thank you Dr. Ann Marie Colben - my teacher and mentor.

Some people will be reluctant to eat a garlic clove because of its smell, but I go raw and real (unless I’m off to a party).

Recipe
2 bulbs garlic - 10-12 cloves in each bulb
2 tbsp ghee or extra virgin olive oil. divided
3 shallots, chopped
1/2 cup cauliflower, chopped
6 cups vegetable broth (gluten free)
1 tsp fresh thyme or 3 shallots
1 fresh lemon - squeeze
Himalayan salt and black pepper to taste

Instructions

• preheat oven to 350 degrees

• keep the garlic bulbs together and peel the out layers of skin and pour 1/2 of the oil or ghee and wrap in parchment paper

• place them in the oven and cook for 35 minutes

• remove the bulbs from the oven and allow them to cool slightly before squeezing out the garlic cloves from the entire skin

• pour the remaining oil or ghee in a medium-sized saucepan and bring thee heat to medium-heat and add the chopped shallot or thyme

• saute the thyme or shallots for a few minutes

• add the roasted garlic. cloves, cauliflower, vegetable broth to. the saucepan and cover to a boil

• reduce heat to lower. and. simmer. for 15-20 minutes until cauliflower is soft

• use a food processor or with a bowl using a hand blender puree the mixture. until smooth, 30 seconds

• add salt and pepper to taste

Genia’s Spoon Me Tips:
Garlic - allicin is medicine - please consider using raw garlic especially in the Fall and Winter time of year.

Dinner Table Family Headquarters was published in 2015. My three sisters and I shared delicious, homemade recipes - worth every page! Suzie Lazar - my youngest sis - shared this Garlic Recipe in our cookbook. Both her my versions. Both her and my versions are worth your attention.

It’s that time of year - Fall and Winter - a healing, warming soup you’ve got to experience.

Much. Love,
Genia