What? 100 Times More Powerful Than Antibiotics?

This Can really Give Your Immune System A Boost

Don’t buy into the the idea that you HAVE to get sick.  Just because everyone tells you it is the coldGarlic For Health and flu season and they expect to get sick, you don’t have to fall for that.  I don’t and I haven’t been sick in years even when everyone around me gets the flavor of the season, the predicted flu or cold.

Instead, tell yourself just the opposite and do something for yourself that helps you believe.  I just eat some extra things like this delicious soup and tell myself it is fortifying my immune system.  And it does.

Here’s some encouraging news and a great looking recipe…

Around the world, garlic has been used for thousands of years for its medicinal properties. Modern science is backing this up. A recent study out of Washington University found that garlic can be up to 100 times as effective as treating bacterial infections as most mainstream antibiotics.

This soup is also good because, apart from the garlic and onion, its other ingredients are also healthful. Olive oil, for instance, is rich in Omega-3 fatty acids which are great for overall health and thyme has active compounds that, like garlic, have antibacterial properties. Parsley, too, is an excellent detoxifier and purifier to help you through your illness.

  • 5 bulbs garlic, peeled
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 1 tablespoon fresh thyme, chopped
  • 8.5 ounces chicken broth
  • 1 bunch of parsley, chopped
  • 3 cups bread, chopped
  • 1 cup sour cream

Heat oven to 180 degrees. Cut off the tops of the garlic bulbs and olive oil. Wrap the bulbs in tin foil and bake for an hour and a half. Let garlic cool for a few minutes after removing from oven.

While garlic is baking, heat 2 tablespoons of olive oil and butter in a pot on medium heat. Add onions and cook for 10 minutes. When the garlic is ready, mash it with a fork and add this to the pot. Then add herbs and chicken broth.

Cook on low, then add bread and cook for 5 more minutes or until bread cubes soften. Pour soup into a blender, process until smooth, then return to the pot. Add sour cream and salt and pepper to taste, then serve and enjoy!



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