A Whole Head of Garlic in My Soup

by lydia on July 27, 2010

I have been suffering from a bit of a summer cold. So have my kids. It’s lame!! Thankfully it’s nothing compared to the bug we got this time last year. Thank goodness for healthier bodies! (I happen to think our feeling ill has something to do with having the air conditioning running non-stop for two weeks, without having had a filter change for a few years. Not to mention my basement is quite dank and musty which can trigger an immune reaction for most of the members of my family).

Yesterday, I read about garlic and was reminded of its healing power. Why do I always forget? That reminder of garlic’s medicinal abilities led me to get to work concocting some soup to cure myself and  better support my immune system. (photo credit)

Garlic

Garlic Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 head of garlic, peeled and minced
  • 2-3 cups of leftover meat from a grilled pastured chicken, chopped
  • 1½ medium onions, chopped
  • 3 broccoli stalks, peeled and sliced into small pieces
  • ½ bunch of collards, chopped fine
  • 2 quarts homemade chicken stock
  • 1 cup of Knudson's Very Veggie Juice (leftover from making gazpacho), or tomato puree
  • Sea salt to taste
  • Butter, add as much as you like to taste once the soup is done
Instructions
  1. In a pan, saute the onions in some butter for about 10 minutes while chopping the other veggies.
  2. To the pan, add the garlic, broccoli, and collards and saute for another 5-10 minutes.
  3. Add the remaining ingredients and bring to a boil, then let simmer.
  4. At this point, the mixture can be transferred to the crockpot to simmer for 4-5 hours on low.

After simmering all day, this soup had a very nice flavor and the veggies were very tender. When I created this soup, I actually wanted a more ‘brothy’ soup with not too much in it, just to go easy on myself and for easy digestion. I keep this recipe in mind whenever any of us feel like we are coming down with a cold.

Funny enough, the garlic gave the soup a somewhat sweet flavor and I think the onions did too. I would even consider adding 2 whole heads of garlic the next time I make a soup like this for healing purposes.  I always love the idea of having a batch of soup ready to go on the counter in the crock-pot at any time. This one is easy enough to whip up and I usually always have all the ingredients on hand. Of course, feel free to try different veggie combos based on what you have on hand.

Garlic is very important to eat every day. It will help to normalize your gut flora and stimulate the immune system. It is important to have it raw with meats or cooked as a part of the meal. Work on using a whole head of garlic every day (not just a few cloves).’ ~ Dr. Natasha Campbell

I am contributing this post as a part of ‘Real Food Wednesdays‘.

Want more soup recipes? Winter Soups, a downloadable recipe eBook, is a collection of 52 nourishing kinds of soup from your favorite real food bloggers. Click on the banner below to learn more about ‘Winter Soups‘.

Are you new to making homemade broths and stocks? If you want to learn from the best on all the ins and outs of homemade broth making, plus obtain numerous recipes and uses for broth -check out my friend Patty of Loving Our Guts eBook; ‘Broth Elixir of Life‘. Gorgeous photos and step by step instructions, plus information on all the healing benefits of broth and why you should make it a staple part of your healthy kitchens.

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{ 4 comments }

Phil July 27, 2010 at 6:26 pm

Nice. Mmm chicken. Mmmm chicken stock. Mmmmm butter… 😉 What are collards in english?!

Lydia July 27, 2010 at 6:59 pm

Not sure – it’s related to kale though :)

Lisa December 5, 2016 at 8:59 am

They are a type of ‘greens’ (tops of a root vegetable) – collard greens, turnip greens. You can sub kale or spinach, although cooked spinach to me is more bitter than collard or turnip greens.

Kami December 15, 2013 at 12:02 pm

Hello. Your recipe sounds delicious so I made a pot full this morning. I just left out the chicken (I’m trying to eat less meat). I can’t wait for dinner time to try it. Thanks for sharing.

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