Ginger-Garlic Antiviral Soup
Created by celticevergreen on May 10, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #23732
Ingredients
- 26 garlic cloves (unpeeled)
- 2 tablespoons coconut oil
- 2 tablespoons butter (grass-fed butter)
- 1 teaspoon cayenne powder
- Fresh ginger (3 inches peeled, grated)
- 2 1/2 cups yellow onions, sliced
- 1 1/2 teaspoon chopped fresh basil
- 26 garlic cloves (peeled)
- 4 ounces coconut milk (1/2 cup)
- 3 1/2 cups vegetable broth
- 4 lemon wedges
How to Make
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Step 1: Preheat oven to 350 degrees F. Spread out the unpeeled garlic cloves on a baking sheet.
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Step 2: Bake/roast the cloves for 20 min, then allow to cool. Squeeze the garlic from the skins into a bowl. Set aside.
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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.
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Step 4: Add the garlic purée and peeled garlic and stir for 3 minutes.
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Step 5: Add the vegetable broth and simmer 20 minutes.
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Step 6: Using a blender, purée the soup in small amounts since it is hot. Add the coconut milk and stir well.
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Step 7: Serve with lemon wedge to use over soup.
Nutritional Facts
- 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