Skip to main content

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.

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…