Whenever I am surrounded by sneezers or other sick people, I whip up a batch of my homemade garlic soup.
I swear by it! It soothes scratchy throats and more... just sip away!
Check out the super easy, 4 ingredients below. You can make it in minutes.
If I have more time, I add rotisserie chicken, quinoa (high protein, easy to cook seed available at health food store) onions, carrots, celery and fresh parsley--now that's a healing meal!
You can sip on this simple garlic soup to prevent colds or make you feel better if you're fighing one.
There's science behind the benefits of eating raw garlic.
Harvard educated, Integrative medicine guru, Dr. Andrew Weil suggests eating raw garlic everyday for its antibiotic/antiviral properties.
Garlic is a powerful natural medicine. It has abilities to lower cholesterol and reduce clotting of the blood. It can also help lower high blood pressure.
In addition, raw garlic is a potent antibiotic, especially active against fungal infections, with antibacterial and antiviral effects as well. An effective home remedy for colds is to eat several cloves of raw garlic at the first onset of symptoms. Eating raw garlic does not appeal to everyone, but garlic loses its antibiotic properties when you cook or dry it, and commercial garlic capsules do not preserve the full activity of the fresh bulb. You can make raw garlic more palatable by chopping it fine, mixing it with food, and eating it with a meal. Or cut a clove into chunks and swallow them whole like pills. One or two cloves of garlic a day are recommended for people who suffer from chronic or recurrent infections.
Eating raw garlic by itself can be be tough... that's why I like to sip this soup.
You only need three ingredients:
-Bulb of garlic
-Organic chicken broth carton
-Organic extra virgin olive oil
-Poultry seasoning (optional)
The most laber intensive part is you have to mince an entire bulb of garlic.
Use a knife to pop each clove from its shell and then mince all of the cloves.
Next, toss minced garlic in a pot, add a tablespoon of olive oil and lightly cook for 30 seconds.
(Keep garlic as raw as possible)
Add 32 ounces of organic chicken broth to pot. Cook on medium to low heat for 7 to 10 minutes.
Strain the garlic and drink the broth.
*If it tastes too strong for you (or your kids make a horrible face) you can add more chicken broth or water.