Garlic Barley Soup

Garlic Barley Soup garnished with a couple of fresh garlic cloves.

Flu Season Garlic Soup! I’ve been working on this for a couple of weeks and each week I become more concerned about boosting my immune system. I got the flavor right and then came the consistency. I wanted something thick and creamy (non-dairy creamy of course). Last weeks batch was spot on but I shared my bounty through a Heartie kitchen delivery and forgot to take any photos. Yes, my house has smelled of garlic for weeks, no vampires here! I would like to think this soup will make us immune to all viruses, but alas I know better.

A whole garlic bulb broken into cloves, peeled and chopped.

I posted about garlic and the health benefits a couple of weeks ago. Garlic contains compounds called allion and allicin, which have direct antiviral effects. It is excellent when eaten raw but even if it’s cooked it still has sulfur-containing compounds which have anti-microbial activity. Did you know during WW2 garlic was dubbed “Russian Penicillin”? After running out of antibiotics the Soviet government turned to this ancient treatment for their soldiers. Fresh crushed garlic is apparently the star of nature’s antibiotic, and the fresh part is important, that minced garlic in jars will not do. Let one clove of fresh minced or crushed garlic sit for 15 minutes or longer (up to an hour), this allows allinase enzyme to be released. Then mix the translucent garlic and the liquid released with warm tea, water, or honey. Do this 2-3 times a day for a day or two. I would contact a doctor if you have an infection but in these uncertain times if you can’t get ahold of someone you can begin this treatment while you wait to speak to your caregiver.
*disclaimer – I have no medical background, elementary school teacher and plant based nutrition consultant here*

“Russian Penicillin”

Like garlic, onions also contain the antimicrobial compounds allion and allicin. To get this superfood’s full flu-fighting action, it is recommended to consume a serving of raw onion every few hours! Not something I plan on doing anytime soon. If that seems unpalatable, add extra servings to your meals. This garlic soup contains a healthy dose of onions.

Trying to put these healthy vegetables into your food is much better, because then it’s part of your lifestyle. There is no better time than the present to get your immune system healthy and increase your bodies ability to fight off infection.

Garlic Barley Soup

Garlic Barley Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

A hearty creamy garlic soup, ready to boost your immunity, comfort in a bowl.


Ingredients

  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 1 stalk of celery, diced
  • 8 ounces of mushrooms, diced
  • 1 bulb of garlic, each clove peeled and diced
  • 8 cups of vegetable broth
  • 1 cup pearled barley
  • 1 tsp dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. turmeric
  • 1 bay leaf
  • pepper
  • salt (optional)

Directions

  1. Add onion, carrots, and celery to a large pot over medium heat, add water 1 Tbsp. at a time as needed to prevent sticking.
  2. Saute veggies until softened, about 5 minutes.
  3. Increase heat to medium-high; then add mushrooms and cook until lightly browned, stirring frequently.
  4. Stir in garlic and cook, stirring constantly, until fragrant.
  5. Add broth, barley, basil, oregano, turmeric and bay leaf.
  6. Bring soup to a boil, then reduce to a simmer.
  7. Cook soup until barley is tender, stirring occasionally, about 30 minutes.
  8. Remove soup from heat and discard bay leaf.
  9. Remove 2 cups of soup and puree in a blender. Return pureed soup to pot and stir to incorporate.
  10. Season to taste with salt and pepper.


theheartie.kitchen

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