Fit garlic soup as a healthy recipe for a flu scare?

The typical taste and aroma of garlic gives many dishes an unmistakable aroma. It has its place not only in cooked dishes, but also in the preparation of various delicacies in cold cuisine.

Garlic is low in calories but high in nutritional value. For its antimicrobial and antiviral properties, it is particularly sought after during cold and flu season.

It is therefore also rightly regarded as a natural remedy. It contains a substance called allicin, which has similar properties to penicillin. It can therefore also be referred to as a natural antibiotic.

Garlic juice was even used as a disinfectant in wound care during the First World War.

The effects of garlic on our body:

• promotes blood flow
• lowers blood pressure
• lowers cholesterol and blood sugar
• contains vitamins A, B1, B2, C, D and K
• counteracts intestinal parasites
• reduces the risk of cancer
• Anti-fungal and anti-inflammatory
• has antimicrobial and antiviral properties
• boosts immunity

Throughout history, garlic has not only been a protection against diseases and epidemics. People believed that garlic would also protect them from many spells and evil forces.

You can read more about flu and colds in the articles:

• Flu in pregnancy
• Influenza in children - how to prevent it, its course and how to treat it
• Is your preschooler often sick?

Recipe for garlic soup - garlic soup

Garlic soup is a popular dish not only for its healthy effect, but also for its quick and easy preparation.

You will need:

• 5-10 cloves of garlic (to taste)
• 2 tablespoons of butter or olive oil
• 2-3 potatoes
• 2 bay leaves
• 2 litres of stock
• ground red pepper, pepper, marjoram, salt
• chives, herbs to taste

Our tip: chop or crush the fresh garlic and let it stand in the air for about 10 to 12 minutes before using it. This will give it maximum effect.

How to use:

Heat the butter or olive oil and gently fry the garlic and diced potatoes.

You can grate some of the potatoes. These potatoes will thicken the soup.

Remove from the heat and add a pinch of red pepper, cumin, pepper and bay leaf. Fry gently and pour in the stock.

Add more water as needed, season with salt and cook for about 30 minutes, until the potatoes are soft. Season the soup with a pinch of marjoram or chopped chives or other herbs.

You can serve the garlic soup with sliced and toasted bread (even wholemeal), grated cheese or herbs. A combination of sliced cheese and sliced and toasted salami is also excellent.

To enhance the garlic flavour, add more roasted garlic directly to the plate.

It is ideal to season dishes with garlic just before or after cooking is complete. Otherwise, the garlic loses its flavour and aroma.

Our tip: Green tea, milk, coffee, citrus fruits or apple juice, for example, are beneficial against bad breath after eating garlic.

We wish you a good taste!