No Flu Shot? No Problem! Try This Natural Flu Fighting Soup.
The flu has been nothing short of brutal this winter. Sarah’s family had it for weeks! So did my neighbours, friends, school friends, teachers and pretty much everyone around me. Husband included! I feel like I’m the last one standing this flu season. Just call me Darryl, female survivor of what can be best described as a flu version of the Walking Dead. I believe this natural flu fighting soup is the reason why I haven’t been sick!
I’m sharing with you my secret weapon: soup! I am a soup addict and have it almost every day for lunch. I’m usually so cold in the winter and soup is how I stay warm, but now I slurp it up because it’s the easiest way to get all the nutrients you need in one cup. When Sarah’s family got the plague, I frantically searched for natural flu prevention recipes so I could do my best to prevent myself from getting it.
That’s how I found this amazing soup that pairs roasted garlic, onions, carrots, cauliflower and chicken broth. That’s it! No butter, flour, milk or potato. Home run! I adapted it from the vegan version, listed on this blog. Check it out if you prefer the vegan option.
5 ingredients and less than an hour to make. Even if you were struck with the flu, you could make this in your Walking Dead state. But, let’s hope you make a batch before that happens.
Especially this year, one of the worst flu seasons in a decade, I had researched more about healthy, natural ways to stay healthy. According to studies I read online, onions and garlic have antioxidant compounds that help boost your immune system and help fight off bacterial infection. This soup is loaded with that good stuff. It’s my favourite soup, and it’s guilt free! 200 calories for a cup and a half.
As a result of making the soup every other week, I’m proud to say I’m still standing!
Roasted Garlic and Cauliflower Soup
This creamy soup is healthy and delicious, with the added benefit of fighting off illness.
- 2 bulbs Garlic
- 2 small Onions Chopped
- 2 Carrots Chopped
- 4 cups Cauliflower Chopped
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 3 cups Chicken Stock
- Salt and Pepper to taste
Preheat oven to 425 degrees.
Cut the tops of the bulbs of garlic to expose part of the garlic inside. Place each bulb on a small piece of foil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
Add the onion and carrot to a soup pot with a bit of chicken broth. Cook until you feel the carrot starting to soften. Add the cauliflower, broth, rosemary and thyme. With a knife, wiggle the garlic cloves out of the bulb and put into the pot.
Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
Carefully pour into a blender an mix until smooth and creamy. Top with croutons and enjoy!