Garlic for Good Measure
7 Mon, 2011 § 2 Comments
I woke to a scratchy throat Friday morning. Of course, you never wake to this on a Monday. By the end of the work day, I was more than slightly drained, but it hadn’t really hit me yet. I was determined to beat this. Even though it was First Friday, I only wanted to relax with a comforting bowl of soup & curl up on the couch. Cooking this soup was the last thing I really wanted to do, but if I was going to kick this cold before it really hit, I needed to feed my body nourishing food.
My secret immune boosting food.
For good measure, I included plenty of other immune system boosters as well, which I have highlighted just for you!
Creamy Healing Garlic Soup
makes 4 servings
- 2 bulbs of garlic – that’s right, this is serious soup
- 2 T Earth Balance butter
- 2 large leeks, sliced
- 1 stalk celery, minced
- ~1 lb sunchokes, chopped into small pieces [you can sub potatoes]
- 6 C vegetable stock
- Juice of 1 lemon
- 1 tsp oregano
- Fresh ground pepper, to taste
- Sea salt, to taste
- 2 shiitake mushrooms, sliced
- Toasted pumpkin seeds, garnish
- Truffle oil
Preheat oven to 300*F
Cut tips off of garlic, drizzle with olive oil & wrap in tin foil.
Roast 30 – 45 minutes, until soft & slightly golden. Allow to cool enough to handle. Squeeze garlic from each clove & mash with a fork.
In a large pot, sauté leek & celery in butter until soft & the leeks start to caramelize.
Add sunchokes or potatoes, stock, lemon juice, oregano & pepper & bring to a boil. Reduce to a simmer & cook until sunchokes can be easily pierced with a fork, ~20 minutes. Stir in mashed garlic. Allow flavors to blend for a minute or two. Remove from heat & puree using a handheld blender [or allow to cool enough to transfer to a blender]. Return to pot. Season with sea salt & adjust liquid/thickness & seasonings to your own preference.
In a skillet, sauté mushrooms in olive oil until soft.
Ladle soup into serving bowls & garnish with shiitake mushrooms & pumpkin seeds & drizzle with truffle oil.
Soup was served with roasted sweet potatoes, half sprinkled with paprika; half with ginger.
Determined to go forward with our planned, active weekend, we still climbed Saturday & bouldered Sunday, waking our bodies first with a fun & playful yoga practice centered around Peacock Pose. We only did yoga Saturday, & I felt so much better, so I did a grounding yin practice this morning with a lot of twists to balance climbing this weekend. I ended in the most comfortable passive/bolstered back bend, which is supposed to be good for the immune system; here’s hoping!
My thoughts on activity while sick or almost sick: if I have the energy to do it, it usually helps boost my immune system – as long as I don’t overexert myself. If I don’t have the energy, I rest.
I have also been downing zinc/vitamin C lozenges [I prefer these to “cough drops”], staying hydrated & sipping on warm lemon water with apple cider vinegar & honey.
I feel like I just might beat this thing before it gets me down…if I can overcome the stale office air & stress.
How do you ward off an oncoming cold?