Ginger-Garlic Antiviral Soup
Recipe: #23732
May 10, 2016
Categories: Garlic, Onions, One-Pot Meal, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"Ancient remedy for what ails you-scientifically proven to kill any virus lurking in your body while making you irresistible to great health and a sunny disposition!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (597.3 g)
- Calories 303.2
- Total Fat - 14.9 g
- Saturated Fat - 10.9 g
- Cholesterol - 15.3 mg
- Sodium - 897.8 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 9.4 g
- Sugars - 13.2 g
- Protein - 6.8 g
- Calcium - 161.7 mg
- Iron - 2.9 mg
- Vitamin C - 132.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Spread out the unpeeled garlic cloves on a baking sheet.
Step 2
Bake/roast the cloves for 20 min, then allow to cool. Squeeze the garlic from the skins into a bowl. Set aside.
Step 3
In a skillet, melt the butter and coconut oil. Stir-fry the ginger, onions and basil until onions are translucent, about 6 minutes.
Step 4
Add the garlic purée and peeled garlic and stir for 3 minutes.
Step 5
Add the vegetable broth and simmer 20 minutes.
Step 6
Using a blender, purée the soup in small amounts since it is hot. Add the coconut milk and stir well.
Step 7
Serve with lemon wedge to use over soup.
Tips
No special items needed.
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