Garlic, Ghee & Olive Oil: The Ancient Powerhouses (A recipe for Soup)
GARLIC, GHEE & OLIVE OIL, recognized in both culinary and medicinal arenas as ancient powerhouses for promoting health and well-being, are combined in this tasty soup. You probably have the majority of ingredients in your kitchen now. Those ingredients that you do not have are not hard to come by and it is very easy to make. I am a strong proponent of the nutritional value soups offer.
Nutritional Benefits of Soup: Soup, a fabulous nutrient dense food, warms the body and can serve as either an entrée or a side dish. Soups are satisfying, economical and convenient.
GARLIC is from the onion family of plants and dates back centuries recognized for both its culinary and medicinal qualities. It is not an herb or spice but it can be used like one. Raw or cooked, garlic has a pungent flavor and with heat it can assume a nutty sweetness. Garlic is a powerhouse in the plant world because it has properties that make it an antifungal, anti-inflammatory, antibacterial, antiviral and an antioxidant. It is well recognized and documented for its contributions to heart, circulatory health and cancer, among other conditions.
GHEE, also known as clarifed butter, is from India and it is used commonly as a cooking oil or medicinally in Ayurvedic therapies. Due to the removal of milk solids, ghee is found to be better tolerated by those that have sensitivities to dairy products containing casein and lactose.
OLIVE OIL use dates back to ancient times for both culinary and medicinal purposes. Real high quality extra virgin olive oil is anti-inflammatory, rich in antioxidants and loaded with nutrients. It is high in Vitamin E that supports skin, hair and nail health. It is also a good source of Vitamin K that contributes to blood and bone health. Olive oil is considered a healthy monounsaturated fat, and its use in the kitchen is strongly supported by studies touting the benefits to heart and brain well-being.
Garlic Soup Recipe (Yield 6 cups)
Ingredients For Soup
4-5 whole heads of garlic
¼ cup olive oil
4 TBSP butter or ghee
2 onions sliced
1 tsp dried thyme or 2 tsp fresh
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
1 quart chicken broth (I substituted vegetable broth.)
2 cups canned coconut milk or other milk of choice
For Garnish (optional):
2 TBSP fresh parsley minced
¼ cup fresh chives chopped
1 fresh lemon cut into wedges
Preheat the oven to 350°F.
Cut the heads of garlic in half across the cloves but do not peel them.
Pour the olive oil into an oven safe dish and place the garlic head halves on the dish. Drizzle with more olive oil to cover. Cover with an oven-safe lid or baking sheet.
Roast in oven for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown.
While garlic is roasting, melt butter in a large pot and add sliced onions. Saute over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt, and pepper and saute for 2 minutes.
Let garlic cloves cool slightly, then carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy. Add peeled garlic cloves to the onion mixture in the pot.
Add chicken broth and bring to a simmer. Simmer for 15 minutes.
Reduce heat to low and add coconut milk or other milk.
Using a stainless steel immersion blender, carefully blend the soup until smooth.
Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl. Serve warm. Note: Keeps for 4-5 days in the refrigerator.
Credit: Kathy Wells.
To your health, Karen