I had some extra time today, so I decided to cook up a huge batch of garlic ginger soup to have on hand later in the season. Vacuum packed and stored away in the freezer, it will be a welcome sight when one of us comes down with a winter bug, especially if I’m the one with the bug!
Loaded with garlic and ginger, it helps to fight the colds, flu and even norovirus (the joys of having nieces and a nephew who love to come visit). It will not only help get you over being sick but it will help keep you from getting sick in the first place.
I always add in oyster mushrooms to this soup recipe. No, they are not needed but I almost always have them on hand and since they are high in protein, fiber and iron, and contain significant levels of zinc, potassium, selenium, calcium, phosphorus, folic acid, and vitamins B1, B3, B5 and B12, vitamin C and vitamin D they make a helpful addition to any meal when you’re sick or trying to avoid the flu. If you don’t have them on hand, don’t worry! Without them, you’ll still have a powerhouse recipe to help you feel better faster!
Garlic Ginger Soup
(with or without wild / cultivated oyster mushrooms)
- Olive Oil
- 52 garlic cloves (8 – 9 heads ~ Separated, half peeled, half unpeeled)
- 1 teaspoon cayenne powder
- 2 tablespoons butter
- 2 1/2 cups onions ~ diced
- 2 1/4 cup fresh ginger
- 1 1/2 teaspoon thyme
- 1 teaspoon rosemary
- 3 1/2 cup chicken broth
- salt and black pepper
- 1/2 cup coconut milk
- Lemon wedges
- ** 1/4 lb oyster mushrooms ** optional but a healthy addition that will increase this soup’s cold / flu fighting abilities!
Preheat oven to 350. Place half of the garlic cloves, unpeeled, in a large baking dish. Drizzle with olive oil, tightly cover with aluminium foil and bake for 45 minutes until the garlic has browned and the cloves are buttery soft. Remove from the oven and allow to cool. When cool enough to handle, squeeze each garlic clove to remove it from the papery skin. Store in a medium sized bowl for later.
In a large saucepan, melt the butter at medium heat. Add the thyme, rosemary, onions, cayenne powder (adjust if needed), ginger, salt, and black pepper. Cook until the onions soften. (Now is when you’ll add in the minced fine oyster mushrooms, if you choose to include them.) Add in the roasted garlic and the 26 cloves of raw garlic and cook for a few minutes until the garlic starts to soften.
Addthe chicken broth, cover and let simmer for 20 – 30 minutes. Puree your soup with a hand mixer until super smooth. Add in coconut milk and bring back up to a simmer. Serve with lemon wedges on the side.
The How Can It Be Gluten Free Cookbook
Gluten Free Cookbook for Busy People on a Budget: 50 Delicious 30-Minutes-or-Less Recipes for Weight Loss, Energy & Optimum Health (Nutritious … for Healthier Living series) (Volume 1)
The Gluten-Free Bible
Weeknight Gluten Free (Williams-Sonoma): Simple, healthy meals for every night of the week
The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less
The Everything Gluten-Free Slow Cooker Cookbook:
Eat Happy: Gluten Free, Grain Free, Low Carb Recipes Made from Real Foods For A Joyful Life
Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap
Eat Real Food or Else: A Low Sugar, Low Carb, Gluten Free, High Nutrition Cookbook for the 21st Century