Loaded with garlic, known to be immune boosting and cancer fighting, this soup is a delicious powerhouse.
By Lauren Tangey
Who doesn’t love garlic ? No, seriously, who ? 
Garlic is pretty special if you ask me. It’s considered one of natures original wonder drugs and this is due to an active compound called allicin. According to online healthy life ambassadors ‘Natural Society’ dot com “A mere one milligram of allicin is nearly 15x as potent as penicillin. The compound offers a broad spectrum of protection against pathogenic bacteria, viruses, parasites, antibiotic resistant MRSA, yeast infections, and is even one of many amazing cancer-fighting foods. Garlic contains 33 active sulfur-containing substances. When ingested, allicin converts to sulfenic acid, which is the fastest acting free radical eliminator bar none. Recently, the University of Florida found eating garlic increased the number of virus fighting T-cells in the bloodstream.”
Still don’t love garlic?
Do you like soup? Then try this…
Oh! And don’t forget the cheese toast to dip!
50 Shades of Garlic… Soup
- Yield: 4 servings 1x
Ingredients
- 4 cups of good quality {homemade if possible} chicken bone stock // vegetable stock
- 1/2 cup of sour cream
- 6 slices of stale white bread, crust removed, cubed
- 2 large red onions, sliced thinly
- 1 tablespoon of fresh thyme
- 1 teaspoon of fennel seeds [because it makes it interesting, but if you hate it – leave it out]
- 50 cloves of Australian garlic, cleaned
- 20g (0.7 ounces) unsalted butter
- EVOO
- sea salt and fresh cracked fine pepper
- your best grilled cheese toast to serve
Instructions
- Pre-heat oven to 160C (320F)
- Place the unpeeled cloves of garlic in an oven proof baking dish, coat with your EVOO and season well with salt and pepper. Place in the oven for 30minutes, check and shake the dish and bake for another 30 minutes until beautifully golden and soft. While they are still warm, peel the garlic out and discard the skins.
- In a large pot, add a generous slurp of EVOO and your butter and onions, add a generous pinch of salt and cook until very soft and slightly caramelized.
- Throw in your thyme, fennel seeds and garlic – stirring and mashing constantly until the garlic has evenly distributed throughout the onions.
- Add your cubed bread to the pot, pour int your chicken stock and bring to the boil.
- Remove from the heat, and using either a stick-blender or blender [allow to cool a little more first] puree it up! Once smooth and homogenous – add the sour cream and blend again. Season to taste.
- Return to a low heat, stirring until just simmering.
- Serve with your best grilled cheese toast, and extra thyme, fennel seeds and pepper to your liking!
- Category: Side
