A cure for Colds and Flu - Onion and Garlic Soup
84The Ingredients and How to Prevent and Cure a Cold
Prevention is better than cure
As stated in the introduction, onions and garlic both contain natural antibiotics. For an overall healthy life style, both garlic and onions should be a daily part of your food intake. Another antibiotic in natural form is the Capsicum or more commonly called a Chili.
Therefore as an overall guide to continued daily health, is to always have a small salad, either as a starter or as part of your main meal.
Mini health salad - eat at least once daily
This mini salad (for 2) need only comprise of:-
- a chopped tomato,
- half a chopped onion,
- a chopped clove of garlic,
- half a raw carrot finely diced,
- (optional) a cayenne pepper finely chopped.
The salad dressing can be just:-
- a squeeze of fresh lemon or lime juice,
- salt and pepper,
- and or a light drizzle of virgin olive oil.
Combine the salad ingredients into a bowl for serving add the salt and pepper and salad dressing and dish up.
Naturopathic Cold & Flu Buster
The Soup Cure
Onion & Garlic Soup
Ingredients - Remember to try and use Organic products
- 3 large onions
- 3 cloves of garlic
- 1 sprig of fresh parsley finely chopped
- 4 cups of filtered water
Method
Chop the onions and garlic into small pieces. Or alternatively liquidize them.
Bring a stainless steel saucepan with 4 cups of filtered water to the boil and then add the chopped onions and garlic and the parsley to the saucepan and bring to the boil.
Reduce the heat to a simmer, cover the saucepan and then let it simmer for 15 minutes. Until the onions have cooked until they are very soft.
Serve it either as is or liquidize with a thickening agent for a creamy soup.
Thickening Agent
Add 1 tablespoon of chick pea flour and whisk it up in 2 tablespoons of filtered water.
Add to the soup and stir, until the desired thickness is obtained, then simmer for 5 minutes.
Getting the full Healing Process of this Soup
Serving Instructions
Climb into bed and keep well covered, drink the soup while hot, keep the remainder of the soup warm until later.
The soup will cause your body temperature to rise, so expect some sweating, remain well covered and rest.
Try and have another serving about 15 minutes after finishing your 1st serving.
Here is to your health.
A final note
This Onion Soup with the thickening is also a good starter for a normal winter family meal - try it.
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Naturopathic Eating - my Beginings
While researching and developing this lifestyle cookbook, I came across this soup, which was actually a part of the detox program, and had the properties of natural antibiotics to help the healing process of colds and early stages of flu.
I have included a section of the book which partly explains the principle and practise of the Naturopathic Way of Life.
The fly leaf of a lifestyle cookbook that I developed under the guidance of my Naturopathic Doctor.
NATUROPATHIC GASTRONOMIX
Naturopathic Gastronomix is the simple and naturally tasty, but straightforward preparation and appreciation of Mother Earth's bounty, which we, as the custodians of this planet, can therefore enjoy, without the destruction of its sustainability.
The recipes I developed where based on the practice and principles of this manner of eating and preparing food.
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A Quick Overview Of Naturopathic Eating
Naturopathic Eating
The Do's
- Eat only when you are feeling hungry.
- Give reverence to the Almighty however you perceive him for your food.
- Eat only after your mind is calmed.
- Eat until you are satisfied.
- Eat as much raw vegetables as possible
- Eat slowly; finish each mouthful before starting on the next one.
- Always wait 20 minutes between your starters and main meal, or between the main meal and dessert
And The Do Not's
- Eat before 30 minutes after getting up in the morning.
- Eat before 15 minutes after drinking.
- Eat for 30 minutes after exercising.
- Eat when you are angry.
- Eat when you are upset.
- Eat when you are in a state of shock.
- Eat and drink at the same time.
- Eat when you are in a rush (rather have a small snack, and then another snack later).
- Eat when you are already feeling full.
- Reheat cooked food more than once.
How to Prepare Food - The Naturopathic Way
The Big Do's in food Preparation
- Use only filtered water to wash, soak and rinse your fruits, pulses, rice and vegetables.
- Use only Non-Iodated Sea Salt, in moderation as an additive only after cooking the food.
- Use only stainless steel, clay or earthenware pots and pans for cooking.
- Only add Olive after the food is cooked
- Use a steamer or conventional oven for cooking.
- Use lemon juice in moderation as an additive to food after cooking
- Use organic produce as far as possible; these items are available at health shops or organic suppliers, also your larger Supermarkets.
The Big Do Not's in Food Preparation
- Use a microwave oven
- Never cook with any oils
- Cook with vegetable or animal fats
- Add non-iodated sea salt to the food while cooking
- Reheat the food more than once.
- Use processed or preserved herbs and spices
- Use aluminium cook ware.
- Use any non-stick coated cook or bake ware
- Use spirit vinegar with your food.
Comments
Thanks for the comment Sixty, I will try and look up that one, however all the recipes that I place are usually my own, this was one that basicly I was explained how to do it , for the cold cure.
Great way to go. I cannot eat raw garlic it burns my stomach and makes me sick but eat it cooked so might try these ones. thanks for that. We are in winter so will need it. so far avoided the flue but never can tell.
yes very good...and take a ceyene capsule everyday ...it helps the organs work at ful capacity..and is also a healer for ulcers...and bleeding of your skin. I also use all organic...sugars, flours, oils, juices, milk, beef, eggs,,,,and so on.. am very lucky where I live is mostly Organic farmers...before it came so fashionable..and now desirable..back to good healthy foods. Thank You for your Hub...G-Ma :o) hugs
Eileen, Yes some people have that problem, another trick for eating garlic is roast it in a skillet in its husk, then squeeze it out of the husk when cooked, then chop into a salad.
G-Ma, you are indeed very fortunate and consider yourself to be blest that you have gone back to Eden. To be able to have all those natural uncontaminaited foods available on your doorstep. I think I should pack up and move over there as soon as possible. ;-) LOL
This sounds like real comfort food. I'm not crazy about garlic, but love it roasted (try to understand that) - it just taste sweeter or something when roasted. So, I like your tip about roasting it first.
Thanks for you comment Karen, it does make sense that roasted rastes sweeter.
Good article, I love anything made with garlic and onions.
Thanks for the comment Karen N, you should read my garlic, onion and chili relish.
Hi Rodney,
My mom always gave me chicken soup when I had a could, but the garlic and onions would be good for getting rid of that stuffiness.
They do that, it also induces a sweat wnich helps breakdown the fr=ever that yoi often have.
Sounds good - and just the thing when you're feeling down and out with the 'flu! I think your naturopathic dos and dont's are so relevant!
Hi Rodney,
Just stopping by to say hello.
Great to have you around for a bit again Karen, missed you here, but always enjoy it when drop by. Take care!
Rodney- I never knew you liked cooking. I will have to checkout your other hubs now. I can surely use this recipe even if I don't have a cold. Ofcourse I need to remember to have a mouthwash after a onion garlic soup...LOL
Countrywoman, if you add a bunch of freshly chopped parsley, it cloaks the garlic! I think I have always liked cooking and reading recipes and cooking tips, yes i do have a few recipes on hubpages, that i am sure you would enjoy.
Thanks for that tip about parsley. I will checkout your vegetarian recipes.
Countrywoman, my groups o not have them placed in the correct order. As it now stands you will have fun searching through a whole lot of hubs. The inspiration from a recipe, grabs my imagination which will often led me to create an entirely different meal.
I need to try the salad, it sounds hot and delicious.
Here in France onion soup is a must for winter time, I didn't realize it could be good for colds. In here the soup is served with crusty bread and melted cheese... it is mouth watering, one of my favourite soups. Now I have another reason to indulge in it :)
Princessa, glad you enjoy the good things in cullinary life! Thanks for the comment, by the way if the children have made the cheese straws, why not cut them into square biscuits and serve them with the soup!
I am embarrassed I did not think about that myself, sounds like a yummy idea
Princessa, why be embaressed I be the cook and putting things together for optimum flavour craving is what I do best,
If your children enjoy cooking as you do too, get them and you in the kitchen and whip up a magic meal together.
The director of our community theater, who was a Broadway actress in her youth, swore by garlic for warding off a cold. She would eat a garlic sandwich at the first sign of a sore throat. It must work, because I've never seen her sick, and she's never missed a performance.
Both Garlic and onions are good natures antibiotics, thanks for the comment Lafenty
Hello there. Great idea. Like both so it sounds great to me thank you for sharing
Glad you took the time to read and comment on this hub, and believe me it does work.
Thanks TrudyVan
The antural anitbiotic in onion is sulphur and I am not sure what it is in garlic. To get the full benefit of the onion it must be eaten raw as cooking lessens the effect of the sulphur. I have learned this just this past summer. I thought that I would share it.
Thanks for the comment, the combination of the two cooked together then eaten hot is the curative process, as this generates a lot of internal body heat, that speeds up your metabolic rate that then your natural immune system has a chance to kick in and fight back.
It works
Thanks for your input Lady G.
I see. Thanks.
A pleasure sharing this with you. This is one of those recipes that was created for a recipe book that was written in conjunction with a Naturopathic Practitioner. That was sold at his practice.
I have extracted a few recipes and they are here on the hub interspersed amongst the other recipes.
Contact me for further information.
I love Soups.I love have this one even when i am not having cold.
It is a great soup, especially when it cold and raining, or hot and you just fancy a bit of nice.
Thanks Anamika S
You make me feel so homesick for south Africa, I think you are just wonderful.
Karen, if that was what soup did for you read more and look at coming back for a visit.
Thanks for the comment.
I am drinking your soup right now. I am sooo stuffed up that I can't even taste it. That's pretty bad because garlic and onions are quite strong in taste.
Lady G, Hop into bed after you have drunk and let me know how you feel after a good nights rest.
Take care Hun
Good article and very tasty soup too (I think I've eaten several tons of garlic and onions in my lifetime). I added exotic mushrooms for a delicious (and healthy) difference. I love soups, something I got from my father, I suspect, since soup-making was his greatest joy in the kitchen. But I enjoy eating raw vegetables too since boiling and over-cooking reduces the compounds and vitamins that provide the most healthy benefits. Not all vegetables (especially the root varieties) can be eaten raw, of course, or are easily digested. Steaming them (and some meats) together speeds up the cooking process, reduces the vitimin loss and their mingled drippings greatly improves flavor. I steam a variety of veggies, herbs, and meats with lots of seasoned water, tablespoons of extra virgin olive oil and maybe a splash or two of white wine (be sure to replenish the liquids often as to avoid evaporation and scalding the drippings). You're limited only by your imagination. Then when the veggies are sufficiently tender and the meat done I plate (or bowl) them and pour the delicious broth/drippings over them. It's like homemade soup and very healthy--not to mention less than a half hour to make. Sometimes I'll add a pat of butter, a little corn starch or flour and milk to thicken the broth. I am 60 y.o. and I'm still very healthy and active which I attribute to my consuming raw and steamed veggies and homemade soups on a regular basis.
Wow I never got an indication that you had responded to my post. Well I see it has been 7 days. I did as you said and yes I do feel better. I think it is allergies though. This soup is something like the Miso? Not sure. I haven't tried that yet, but I have two packets to make up.
Rick C, to start, welcome to the HubPages and hope that as you have visited this site, you may find that you would like to join up and contribute by writing some of your other secrets for a healthy life.
As to the nice and easy suggestions of yours to make use of the "waste products" of the steamed vegetables you have hit the nail on the head, as that way you are picking up a goodly dose from the sea of nutrients, a wise choice.
Thanks for sharing them with us here.
Yours in health
Just_Rodney, and a heartfelt thanks for your comment.
Lady, no hub pages does not always send a notification of an additional comment posted.
Glad that you are feeling a whole lot better, even if it is "only hay fever", it still does deplete the body of a certain amount of antibodies and these do have to be rebuilt. Not sure about the packaged Miso, though as I do prefer to pick up the raw materials and make it fresh.
Just as a general comment, the freezer section in my fridge/freezer combination is irtually empty, as I in the past 3 months now have only bought what we are going to use and eat for 6 meals, so that all our food is fresh and crisp.
Thanks for the return visit, Lady G
Well now they we found our Farmer's Market here is open 6 days a week and will have things almost all year, we are getting the freshest it can be. I love apples and they will have them until March. Pumpkins, I am kind of getting used to without making Pumpkin Pie with and squash, Oh we found we love Spaghettie Squash. Now other squash wel---we will try it. They also have sweet potates and I love those. The onions that I bought there the other day are huge! I mean 5 x's the size of one that you would buy in the supermarket. Same with White Potatoes---I couldn't believe how big they were! They had garlic there too and next time I will pick up a few.
Lady G,That is great we have a couple out here near us, and they only operate over the weekends, which id fine for the root vegetables, so we do still have to use supermarkets. Unfortunately the smaller green grocers have almost all died out and we do use those that are still around so fresh greens are always available.
The best way t eat, and in the long term he more that people grow there own and swop and sell as collective the beter our health and the countries economic health would be.
See my hub /" dont kill the world"
Take care
sixtyorso says:
16 months ago
Excellent I love both onions and garlic but this is the first time i have seen it as a combo.Please look at a recipe for Spanish Garlic soup. I had this once in Madrid. It was wondrful, but I was told that I smelt like a Spaniard for three days. ( I think they meant I smelled of Garlic!)
PS the pasley did not help!