I have been suffering with 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 it’s 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)
- 1 head of garlic, peeled and minced
- 2-3 cups of leftover meat from a grilled pastured chicken, chopped
- 1 1/2 medium onions, chopped
- 3 broccoli stalks, peeled and sliced into small pieces
- 1/2 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
- In a chef's pan saute the onions in some butter for about 10 minutes while chopping the other veggies.
- To the pan add the garlic, broccoli and collards and saute for another 5-10 minutes.
- Add the remaining ingredients and bring to a boil, then let simmer.
- 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.
Funnily 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 soups 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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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.
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