Some people have very weak symptoms which disappear in 1 or 2 days, but they can be pretty annoying. So, why wouldn’t you turn towards something natural to alleviate those symptoms and increase your immunity?

What makes so effective is ginger, garlic, onions, thyme, and lemon, a potent combination which kills off any virus that enters the body.

What makes garlic so effective in destroying viruses is the potency of allicin, one of its chemical constituents. According to a recent finding from Washington State University, garlic is 100 times more effective when compared to two popular antibiotics for fighting diseases causing bacteria typically responsible for foodborne illness.

Garlic has been long used as medicine by Ancient Egyptians who recommended it for 22 ailments. The Ancient Greeks used it for numerous issues, from curing lung and blood disorders to relieving insect bites and treating leprosy.

Roman soldiers and sailors were given garlic to boost their endurance. Back in 1858, Louis Pasteur noted that bacteria died when exposed to garlic. From the Middle Ages on, garlic has been widely used to treat wounds and prevent the spread of infection.

Our recipe today combines both of these superfoods into an amazing soup. It will help you relieve the symptoms of any sinus, flu or cold infection.

Garlic And Ginger Soup


– 26 organic garlic cloves (unpeeled)

– 26 organic garlic cloves, peeled

– 2 tbsp olive oil

– 2 tbsp (1/4 stick) organic butter (grass fed)

– 3 1/2 cups organic vegetable broth

– 1/2 cup coconut milk

– 1 1/2 tsp chopped fresh thyme

– 2 1/4 cups sliced onions

– 1/2 cup fresh ginger

– 1/2 teaspoon cayenne powder

– 4 lemon wedges

Method of preparation :

Preheat the oven to 350F and put 26 garlic cloves in a small baking dish.

Sprinkle with sea salt, add the olive oil, and toss to coat. Cover the dish with foil and bake for about 45 minutes.

Squeeze the garlic to release the cloves and put them into a smaller bowl.

Melt the butter over medium heat and add the thyme, onions, ginger, and cayenne powder.

Cook for about 6 minutes and then add roasted garlic and 26 raw garlic cloves into the saucepan. Cook for 3 minutes before adding the vegetable broth.

Then, cook for about 20 minutes or until the garlic is very tender.

Blend the soup in blender and then put it back into the saucepan.

Add the coconut milk and simmer for a few minutes.

Finally, add sea salt and pepper.

Squeeze juice of 1 lemon wedge into each bowl and serve!