It’s the time of year when the cold and flu bug goes flying around the universe. Combat the evil spirits by making my recipe for Strega Soup, also known as Garlic Broth. It’s perfect to help sickies feel better or to strengthen you against cold and flu germs.
I named this garlic broth Strega Soup (Strega is the Italian word for witch) because it’s a magic potion passed down for centuries. Strega Soup wards off evil spirits…and cold germs. You won’t have any problems with vampires either. It’s a perfect broth for the new year. It’s vegan, vegetarian, and I like to think of it as comfort food. It’s my witch’s brew.
Garlic was used by the ancient Romans for its medicinal properties. Not only does garlic add lots of flavor to foods, it is highly nutritious and has very few calories. Garlic can boost your immune system. Studies have shown that fresh garlic can reduce the length of cold symptoms by 70%. Garlic is rich in manganese, Vitamin B6, Vitamin C, and Selenium. The active compounds in garlic can reduce blood pressure, improve cholesterol levels and may lower the risk of heart disease.
With so many magical properties, you can see why Garlic Broth is a perfect ally in the fight against colds and winter blahs.
This recipe for garlic broth has very few ingredients, is easy to make, and does wonders to make you feel better.
Here is my recipe for Strega Soup a.k.a. Garlic Broth
2 heads of garlic
2 tablespoons of extra virgin olive oil
Fresh herbs (I used sage, Italian flat-leaf parsley, thyme, a snippet of leek, and the tiniest tip of a red chili pepper)
Salt and pepper
Take one head of garlic, separate into individual cloves, peel them, and then crush them slightly with the handle of a knife. Place the garlic in a deep soup pan with the extra virgin olive oil. Cook for about 8 minutes or until the garlic turns golden. Be careful not to burn the garlic or it will taste bitter.
Add 8 cups of water and bring to a boil.
Take the second head of garlic and slice it in half sideways. Don’t bother peeling it. Add it to the soup pot along with the fresh herbs.
Reduce heat and let this mixture simmer uncovered for 40-60 minutes. The garlic should be soft and the liquid should reduce by almost half.
Add salt and pepper to taste.
Strain the soup mixture through a colander or remove the chunky ingredients with a slotted spoon.
Ladle the broth in to a mug and sip as if it was a cup of tea. Or Enjoy this garlic broth dressed up with some noodles or small pasta like pastina or orzo. Garnish with a few croutons and a drizzle of extra virgin olive oil on top. Garlic broth makes a great base for ramen.
This witch’s brew has a light flavor but a potent impact.
Garlic soup will keep for about 3 days in the refrigerator.
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