Photo Credit Carol Cassella

Photo Credit Carol Cassella


As cold and flu season approaches, it's always advisable to be prepared to combat whatever pathogens you may encounter. The Ancient Greeks and Ancient Egyptians revered garlic for its ability to fight diseases. It is rich in Vitamin C and potassium. 

Onions are in the same family as garlic and have also been revered for their medicinal properties by the Greeks, Egyptians, Asians, and Romans. They contain powerful antioxidants and flavonoids. But they also have sulphur compounds which are an extremely effective antimicrobial to many bacteria and viruses. 

The reason this soup works so well on colds, flu, bacteria, stuffy noses, clogged sinuses is because of the healing properties of all the ingredients:

 8 heads of garlic
 2 large sweet yellow onions (like Vidalia), peeled and thinly sliced                                                                                                                                          6 Cups of vegetable or chicken broth, homemade or best quality available
 Extra-virgin olive oil
 1 tbsp fresh basil                                                                                                                                                                                                                                          1 tsp fresh thyme                                                                                                                                                                                                                                          1 tsp grated fresh horseradish                                                                                                                                                                                                              Sea salt and cayenne pepper


1. Preheat oven to 325 degrees.

2. Cut top third of garlic heads off so that you can properly carry out step three.

3. Arrange garlic heads in a baking dish, cut side up, and drizzle with olive oil so that each garlic head gets exposed to just a touch of olive oil.

4. Loosely cover the baking dish with a sheet of aluminum foil, and roast for 1 to 1.5 hours, or until cloves are super tender, almost like soft butter.

5. Give the roasted heads several minutes to cool down, then squeeze roasted garlic flesh into a bowl.

6. Put 2 TBSP olive oil in a heavy dutch oven or saucepan. On low heat, sauté the onions, covered, for about 25 minutes until nearly translucent

7. Add roasted garlic flesh and 6 cups vegetable or chicken broth to the pot and warm over medium heat for 15 – 20 minutes, stirring often.

8. Use a hand-held blender or a food processor to bring the broth, onions and garlic together into a substantive soup.                                                Season with sea salt, cayenne pepper, horseradish and herbs.

9. Heat for an additional 5 minutes, blend and enjoy