Nutrition. Education. Transformation.

Garlic Soup

October 25, 2010

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Serves 4

2 tablespoons butter or olive oil
1 medium yellow onion, peeled and chopped
8-10 cloves garlic, peeled and chopped coarsely
2 medium Yukon gold potatoes diced
1 medium kabocha, butternut or hopi squash (any sweet squash will do)
6 cups water
1 tsp oregano
salt and pepper to taste

Directions

Peel squash and cut into quarters.

In a pot, saute onions gently in butter until soft. Add water, potatoes, garlic, and squash. Bring to a boil, then simmer for 30 minutes.

Add squash and simmer about 5 minutes. Puree soup with a blender. Season with salt and pepper. Add butter for more creamy taste.

Therapeutic Highlights:

This is probably one of the most medicinal, yet delicious soups I know of. The list is endless for garlic, and it has been used since the dawn of civilization for numerous maladies. It is antifungal, antibacterial, anticarcinogenic, antiparasitical, reduces ear problems, sinusitis and cholesterol, stabilizes blood sugar, and helps eliminate toxins and poisinous metals from the body.

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