This garlic soup, made from 5 garlic cloves, 1 red onion, and some spices, is capable of fighting off many flu viruses, colds, and even the Norovirus. The pharmaceutical and health care industries have massively over-prescribed antibiotics, which has lessened their effectiveness and even created antibiotic resistant diseases. With that being said, more and more people are rapidly turning back to nature to find remedies for their health problems. The interesting thing about garlic, is that new and mutated viruses/infections, which cannot be treated with traditional antibiotics, are still effected by the garlic. The reason behind garlic’s amazing antibiotic properties is a chemical called allicin, found within the cloves. A study preformed by Washington University has shown that garlic is 100 times more effective than 2 most popular antibiotics on the market. So, a warm garlic soup is a great solution for those cold winter evenings.
1 1/2 cups margarine
2 cups finely chopped red onion
1 cup unbleached all-purpose flour
5 1/2 cups vegetable broth
5 garlic cloves, minced or pressed
1 cup Silk creamer (plain flavor)
2 Roma tomatoes, seeded and finely chopped
Salt and cayenne pepper, to taste
Melt margarine over medium-low heat, then saute sliced garlic and onion in margarine for about 7 minutes, or until completely softened. Stir in flour and cook, stirring constantly, for about 2 minutes.
Whisk in 1 1/2 cups broth, then add remaining broth and cook over low heat 12-15 minutes, stirring a few times. Add minced or pressed garlic, and simmer 5 minutes. Add creamer and return to a simmer. Cook, stirring frequently, 10 minutes.
Season with salt and cayenne to taste (if using canned broth, you probably won’t need to add salt). Remove from heat, stir in tomatoes, and let stand 10 minutes. Serve garlic soup with bread for sopping up the broth.