Soup for Your Soul and Your Health

I came across an excellent recipe for a Ginger and Garlic soup that will help fight the colds and flu that are common to this time of year. It will also help with excess mucus and sinus infections.

Maybe you’re already sniffling or suffering with a sore throat. Often, these symptoms are not strong enough for us to miss a day at work to rest up, but they are a painful nuisance all the same. Instead of suffering through the day, try this soup recipe which can boost your immune system and relieve your symptoms.

The first ingredient is ginger which has been used for centuries to cure colds, fevers, digestive issues, and other conditions. It is also a potent anti-inflammatory, and effective in soothing arthritis. Many studies have proven its effectiveness in treating nausea and vomiting as well. Many studies have proven that ginger has antioxidant, antimicrobial, and antifungal properties, which are helpful when curing cold and flu symptoms.

The second ingredient is Garlic which contains allicin, a compound known for its anti-microbial, antiviral, anti-fungal, and antioxidant properties. It also affects the body by lowering blood pressure, supporting the digestive system and the circulatory and immune system. If you’re not a fan of garlic in your food, there re odorless substitutes you can find to use. But there’s nothing like the original for the best benefit.

Garlic can:

Regulate high blood pressure, fight allergies, diminish plaque from the arteries, regulate blood sugar levels, expel parasites, reduce inflammation, help prevent weight gain, treat sore throat, and soothe upper respiratory tract infections

Garlic is a vital source of vitamins of nutrients that can combat cold and flu symptoms. Researchers conducted a 12-week, double-blind, placebo-controlled study, testing the potency of allicin powder on cold symptoms. The results showed that the powder reduced the symptoms by over 50%.

Here’s the recipe:


4 green onions, finely sliced

50g of grated root ginger

2 cloves of garlic, peeled and finely diced

7 cups of chicken broth or stock (or vegetable stock for vegans)

1 finely diced medium-hot chili pepper


Place the onions, garlic, and ginger in a large pot and gently sauté at low heat for 2 minutes.

Add the stock or broth and bring the soup to a boil.

Gently simmer until all the ingredients are softened.

Add the chopped chili pepper and simmer for 5 minutes before serving. Eat along with warm, crusty bread for a fulfilling meal.


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