This Ancient Ginger and Garlic Soup Recipe Fights the Flu, Common Cold, Excess Mucus & Sinus Infections

We’re at the beginning of the flu season, so you better fill your medicine cabinet to the top. Oh, no, wait. Maybe you should better try this amazing recipe.

Weather conditions and temperature changes ease the spreading of germs. We bet that that stuffy nose and sore throat don’t make you feel good at all.

Garlic – Health benefits

Allicin in garlic offers strong antimicrobial, antiviral, antifungal and antioxidant properties. It lowers blood pressure, enhances digestion, boosts circulation and strengthens immunity. If you don’t like the taste of garlic, consider trying garlic supplements.

Here are some of the benefits provided by garlic:

  • Regulates blood pressure
  • Alleviates allergy symptoms
  • Cleanses arteries
  • Normalizes blood sugar
  • Eliminates parasites
  • Reduces inflammation
  • Prevents weight gain
  • Soothes sore throat
  • Treats upper respiratory tract infections

Garlic contains nutrients that fight cold and flu. According to a 12-week, double-blind, placebo-controlled study, allicin powder reduces the symptoms by 50%.

Ginger – Health benefits

Ginger has been used since forever. People use it to treat colds, fever, digestive issues and other ailments. It relieves arthritis symptoms and offers an anti-inflammatory effect.

Studies have shown that ginger relieves nausea and vomiting. It’s an antioxidant, antimicrobial and antifungal agent.

Flu-fighting ginger and garlic soup

This recipe is based on two superfoods, and relieves the symptoms of colds, flu, and sinus infections.

Ingredients:

  • 4 green onions, sliced
  • 50g ginger, grated
  • 2 garlic cloves, minced
  • 7 cups of chicken stock (vegans can use veggie stock)
  • 1 medium-hot chili pepper, chopped

Preparation:

Sauté your onions, garlic, and ginger in a large pot on a low heat for about 2 minutes.

Add 7 cups of stock and bring the liquid to a boil.

Simmer until the ingredients have softened.

Add the chili pepper, and simmer for another 5 minutes.

Serve with warm, crispy bread.

Variations

If you don’t like spicy food, use cinnamon instead of chili peppers.

You can add carrots and butternut as well. Simmer until soft, and puree the soup using an immersion blender.

Sliced mushroom, broccoli and organic chicken cutlets make for a nice addition. Vegans can use beans instead of chicken. This is your full meal. Wild rice and quinoa work well, too.