This soup, made from 50 garlic cloves, 1 red onion, and some thyme, is capable of fighting off

many flu viruses, colds, and even the Norovirus.

The pharmaceutical and health care industries have massively over-prescribed antibiotics, which
has lessened their effectiveness and even created antibiotic resistant diseases. With that being
said, more and more people are rapidly turning back to nature to find remedies for their health
problems. The winter Norovirus, also know as the the winter vomiting bug, got a lot of attention
in early 2014. Symptoms include vomiting, diarrhea, fever, stomach cramps, and headaches.

The interesting thing about garlic, is that new and mutated viruses/infections, which cannot be
treated with traditional antibiotics, are still effected by the garlic. The reason behind garlic’s
amazing antibiotic properties is a chemical called allicin, found within the cloves. A study
preformed by Washington University has shown that garlic is 100 times more effective than 2
most popular antibiotics on the market.

Ingredients

50 cloves of organic garlic (5 garlic bulbs) cleaned and peeled

2 tablespoons of olive oil

2 tablespoons of butter

2 large bulbs of red onion, diced

1 tablespoon fresh cut thyme

6 cups (250ml) of chicken broth

fresh or dried herbs for taste (parsley, bay leaves, whatever you prefer!)

3 cups of stale bread, cubed or crushed

1 cup of sour cream

Preparation
Preheat the oven to 350°F (180°C). While the oven warms up, chop off the heads of the garlic
bulbs, spread the cloves out on some foil, drizzle in olive oil, and wrap them in the foil. Place the
foil wrapped garlic in a pan, and place them in the oven to cook for about 90 minutes. Give them
some time to cool once they’re done. Next, mix 2 tablespoons of olive oil and 2 tablespoons of
butter in a soup pot, over medium heat. Place the diced red onion in the mixture, cook for 10
minutes, stirring frequently.

Now that the garlic has cooled down, grind it, and mix it together with the stewed red onion. Mix
well, add the fresh thyme and other herbs. Lower the temperature and mix in the bread
crumbs/cubes. Cook for about 5 minutes or until the bread softens. Remove the fresh herbs from
the mixture and place in a blender or food processor until it becomes a semi-creamy mixture.
Place the soup back into the pot, add in the sour cream, and feel free to add salt or pepper
according to your taste preferences! Enjoy!