Garlic's hidden strength: Boost immunity with 40‑clove soup
Are you looking for a way to boost your immunity during the winter chaos? There's a secret in the kitchen that might be the solution, and it will surely add a delicious twist to a balanced diet for good well-being. Start by preparing at least two heads of garlic.
When the weather starts to worsen, the risk of colds increases. But don’t worry, we have a way to support your immune system that will also delight your taste buds! Here's a recipe for an exceptional soup that will get you back on your feet and surprise you with its wonderful taste. Its main ingredient is a substantial amount of garlic.
Why should you make garlic soup?
The success of this soup lies in its simplicity and the power of garlic. The exceptional cream is made from as many as 40 cloves of garlic, which not only enhance the flavour but also support the immune system. This way, we get a delicious and healthy combination that is sure to please you. Why should you go for garlic? This vegetable has antibacterial, anti-inflammatory, and antiviral properties, effectively fighting infections. Garlic strengthens our immunity and alleviates symptoms such as a sore throat, cough, or runny nose. Additionally, it is said that regular consumption shortens the duration of a cold.
Recipe for soup with 40 cloves of garlic
The garlic cream tastes great on its own, but it can also be served with additions such as crispy croutons, fresh bread, or slices of fried bacon.
Ingredients:
- 40 cloves of garlic,
- 3 large potatoes,
- 1 medium onion,
- 75 millilitres of olive oil,
- 4 cups of vegetable broth,
- juice of half a lemon,
- fresh rosemary (optional),
- seasonings: salt and white pepper.
Preparation:
- First, thoroughly peel all the garlic cloves.
- Count out thirty, and carefully arrange them in a baking dish, then gently drizzle them with olive oil.
- Preheat the oven to 170 degrees Celsius and place the garlic in it for 20 minutes.
- In the meantime, peel the potatoes and onion, which should be cut into smaller pieces. Put the vegetables along with the remaining garlic into a pot. Cover with broth, add rosemary. Cook everything for 20 minutes.
- Add the roasted garlic—along with the olive oil. After a moment, remove from the heat and blend.
- Finally, season with lemon juice, salt, and pepper.
