The flu season is on the rise. Try cooking this soup recipe which can boost your immune system and relieve your symptoms. With the change of temperature and the cold air being more conducive to spreading germs, many of us are already feeling run down.
Maybe some of us are sniffling while others have a sore throat. 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.
Health Benefits of Ginger
Ginger 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 proved ginger to have antioxidant, antimicrobial, and antifungal properties, which are helpful when curing cold and flu symptoms.
Health Benefits of Garlic
Garlic contains allicin, a compound that is known for anti-microbial, antiviral, anti-fungal, and antioxidant properties. It also affects the body by lowering blood pressure, supporting the digestive system, the circulatory and immune system.
If you’re not a fan of garlic in your food, you can try these odorless garlic supplements.
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%.
- 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
Flu-fighting Ginger And Garlic Soup
Here is a recipe that combines these two superfoods into a soup, and is bound to alleviate the symptoms of colds, flus, and sinus infections.
- 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 saute on a low heat for 2 minutes.
- Add the stock or broth and bring the soup to the boil.
- Gently simmer until all the ingredients are softened.
- Add the chopped chili pepper and simmer for 5 minutes before serving with warm, crusty bread
- If you are not a fan of spicy, try swap out the chili pepper and add sprinkle in some cinnamon instead for other health benefits.
- For a heartier soup, add carrots and butternut squash to the pot. Allow them to simmer until softened and then puree the soup.
- If you want to turn the cold-fighting benefits of this soup into a full meal, add sliced mushrooms, chopped broccoli, and cubed organic chicken cutlets into the pot. For vegan options, add beans instead of chicken. Add some wild rice or quinoa into the individual bowls and you have an easy and flu-fighting meal!