Seems everyone is fighting the flu, or some kind of bug at the moment, and that includes yours truly. Sadly, I didn’t get onto this fast enough. I had a terrible flu just before Xmas, had me laid up in bed with pains all over.
Thought it left, only for the dreaded thing to return second week of the new year. Like what the hell?!
Okey, so it was somewhat inevitable with everyone around me, seemingly carrying the virus, happily hacking away.
But it’s okey, I am now on this soup like stamp on a letter. Yeah, I might well be smelling like I’m at war with a vampire. But, who cares – am on a mission, a mission to not get another gosh darn cold or flu for this year (okey, that’s a big ask, especially when I work with kids and in an hospital). But really now, I’ve just had enough, my sides ache, my head is killing me and every time I cough – it seems am gonna pee myself (am I gonna need Tener Lady? oh, boy). Luckily it hasn’t happened yet.
The soup is fairly simple, the only part that takes a bit of time is the roasting of the garlic cloves. Normally, I would make it traditionally French with egg yolk to thicken. However, this version is vegan – I added in a floury potato (King Edward) to thicken the soup.
The active ingredients in this soup are garlic and thyme, both have long been associated with helping the immune system and fighting viral and bacterial infections.
Garlic – active compounds allicin and diallyl sulphides. The volatile oils have an antibiotic quality, which can be used to treat colds and coughs. There is a caveat with applying heat to garlic, in that the heat can destroy some of the allicin but, it does retain other compounds.
Thyme – with its woody, fragrant aroma is one of my favourite herbs there are so many variety, and, depending on the type they can be used for both sweet and savoury dishes. This herb, like garlic is also said to have properties that help to fight cold and flu, by loosening and expelling mucous. The active compound thymol, also has antibacterial properties. Normally used in tea form to treat gum disease and sore throats.
Garlic and Thyme SoupPrint Recipe
- 2 heads garlic, separated
- enough oil to coat garlic cloves
- 1 large (floury potato) king Edward, peeled and cut in cubes
- 2 bay leaves
- 4 allspice berries (pimento), crushed
- 1 onion, finely diced
- 2 sticks of celery, roughly chopped
- 1 handful thyme, separate the leaves from stalks
- 1 tablespoon coconut oil
- 750mls vegetable stock
- salt and pepper to taste (optional)
Preheat oven 180 degrees
Place garlic cloves in an oven proof dish with a little oil, bake in the oven covered with foil for at least 30 minutes. or until the cloves are soft and easily pop out of their skin.
Saute the onion in a large sauce pan with the coconut oil, add the rest of the ingredients including the baked garlic cloves without the skins.
Cook on slow heat till the potatoes are soft and the garlic cloves have started to disintegrate. Remove pan from the heat and discard the bay leaves.
Using and immersion blender to liquidise the soup to a smooth consistency.
Serve it warm and feel the goodness!