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The Cure: 52 Garlic Clove Soup

In my last recipe (Roasted Jalapeno Popper Dip) I may have mentioned that my other main squeeze, FireNips, has been sick. Well, turns out pretty much everyone is sick in the City of Trees. There's some sort of wicked respiratory virus spreading through the bodies of all the people that I care about. It starts with a sore throat, moves all the way to a full blown hacking cough and congestion out the eyes, and then finishes itself off with a healthy eye infection that looks like Pink Eye's twin. The whole roller coaster ride of not fun take about a week and half to two weeks from start to finish.

I woke up yesterday morning with a foggy head and a sore throat. My first thought: "aw hell no I'm not catching this shit; "my band (Sun Blood Stories) is scheduled to do a live recording - visual and audio - of our set for a BSU class that is learning how to shoot live bands for television (think Saturday Night Live's special musical guests). This was literally the worst time for me to get sick.

But guess what?! I didn't! I didn't get sick because I made this soup (and drank hot toddys). This soup is the miracle cure. I suggest you make a batch any time you feel less than stellar.

Here's 11 proven health benefits of garlic

4 bulbs of garlic, 2 broken down into peeled cloves and 2 bulbs broken down into unpeeled cloves
4 tbsp olive oil, divided
 1/2 tsp cayenne powder
4 inches of ginger, peeled and roughly chopped
2 onions, roughly chopped
1 tbsp fresh thyme
1 can of coconut mil
3 1/2 c veggie broth
lemon wedges
  1. Preheat to 350
  2. Toss the 2 bulbs of unpeeled garlic cloves in 2 tablespoons olive oil and sprinkle with sea salt; bake until it's golden brown and tender, about 45 minutes. Cool and peel.
  3. Heat up your oil and add the onions, thyme, ginger and cayenne powder and cook until onions are translucent. Add all the garlic and cook for a bit more, 3-5 minutes. Add vegetable broth; cover and simmer until garlic is very tender, mine took about 20-25 minutes. 
  4. Puree the shit out of your soup in a blender. Add the coconut milk and bring up to a simmer in the original pot you were using.
  5. Squeeze juice of 1 lemon wedge into each bowl and serve.


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