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- 10 cloves of garlic, minced - 1 medium onion, finely chopped - 2 tablespoons olive oil - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 4 cups vegetable broth - 1 cup water - 1 cup fresh kale, roughly chopped - 1 medium carrot, diced - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme - Salt and black pepper, to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) Garlic is great for your immune system. It has compounds that help fight germs. Onions add flavor and also boost your health. They contain antioxidants that help keep you strong. Olive oil is heart-healthy and adds richness to the soup. Turmeric is a golden spice known for its anti-inflammatory properties. Cumin aids digestion and adds a warm taste. Vegetable broth gives the soup depth and nutrients. Kale is packed with vitamins A, C, and K. Carrots are sweet and full of beta-carotene, which supports vision and skin health. Thyme is another herb that can fight off sickness. Lemon juice brightens the flavor and adds vitamin C. Finally, parsley not only garnishes but also provides more nutrients. Using fresh ingredients makes a big difference in flavor. Fresh garlic and herbs give the soup a vibrant taste. However, if you have dried thyme or garlic powder, you can still use them. Just remember, dried herbs are more potent. Use less if you are substituting. Fresh vegetables bring more nutrients and a better texture. But in a pinch, frozen or canned options can work too. Aim for fresh whenever possible for the best results! {{ingredient_image_2}} To start, gather all your ingredients. You need: - 10 cloves of garlic, minced - 1 medium onion, finely chopped - 2 tablespoons olive oil - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 4 cups vegetable broth - 1 cup water - 1 cup fresh kale, roughly chopped - 1 medium carrot, diced - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme - Salt and black pepper, to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) Wash your vegetables well. Chop the onion and carrot into small pieces. Mince the garlic. This prep makes cooking easier. Heat the olive oil in a large pot over medium heat. Add the chopped onion. Sauté for about 3 to 4 minutes. You want the onion to turn soft and clear. Next, add the minced garlic. Cook it for 2 minutes. This will release a nice smell. Be careful not to let it brown. Now, add the ground turmeric and cumin. Stir for 30 seconds. This lets the spices cook a bit and brings out their flavor. Slowly pour in the vegetable broth and water. Bring this mixture to a boil. Once boiling, add the diced carrots, chopped kale, and thyme. Lower the heat and cover the pot. Let it simmer for 15 to 20 minutes. The goal is to make the veggies tender. After cooking, remove the pot from heat. Stir in the lemon juice for a fresh taste. Now it’s time to blend the soup. You can use an immersion blender right in the pot. If you have a regular blender, be careful. Blend in small batches and let it cool a bit first. Blend until the soup is smooth and creamy. Taste it. Add salt and black pepper as needed. Your soup is now ready to serve. Enjoy it hot, garnished with fresh parsley! To bring out the best flavors in your garlic soup, use fresh ingredients. Fresh garlic and herbs, like thyme, add depth. I love to sauté onions until soft and sweet. This step builds a great base for the soup. Don't skip toasting the spices. It wakes them up and makes your soup pop. Adding a splash of lemon juice at the end brightens the flavor, too! One big mistake is overcooking the garlic. It should smell great but not brown. Brown garlic tastes bitter. Another error is not seasoning enough. Taste your soup and adjust with salt and pepper. Lastly, avoid blending the soup too long. A smooth texture is great, but over-blending can make it too thin. Garnishing adds flair to your soup. I recommend a sprinkle of fresh parsley for color and taste. You can also drizzle extra olive oil on top for richness. For some crunch, try adding croutons or toasted seeds. A few slices of lemon can brighten up the bowl, too! Pro Tips Maximize Garlic Flavor: To enhance the garlic's flavor, allow the minced garlic to sit for about 10 minutes before adding it to the pot. This activates its beneficial compounds. Customize Your Greens: Feel free to substitute kale with other leafy greens like spinach or Swiss chard, depending on your preference or availability. Adjusting Consistency: If you prefer a chunkier soup, blend only half of the soup and mix it back in. This adds texture while still providing a creamy base. Infuse Extra Flavor: For an extra depth of flavor, consider adding a splash of apple cider vinegar or a dash of hot sauce just before serving. {{image_4}} This garlic soup is naturally gluten-free. You can enjoy it without any special changes. Just make sure to use gluten-free vegetable broth. This way, everyone can savor its goodness. To make this soup even healthier, think about adding legumes or grains. Chickpeas or lentils work great. They add protein and fiber, making your soup heartier. If you want a grain, try cooked quinoa or brown rice. Both add a nice texture and extra nutrients. You can easily change the flavor of this soup. Try adding fresh basil or cilantro for a twist. A dash of red pepper flakes adds warmth. If you like it spicy, add some fresh ginger or cayenne pepper. Each change gives you a new experience with every bowl. After making your immune-boosting garlic soup, let it cool down first. Once cool, transfer the soup to an airtight container. Store it in the fridge for up to four days. Make sure to seal it well to keep out air and moisture. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top, as it will expand. You can freeze it for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Reheating is easy! If the soup is frozen, let it thaw in the fridge first. To reheat, pour the soup into a pot on medium heat. Stir it often until it’s hot. You can also heat it in the microwave. Just make sure to use a microwave-safe bowl and cover it loosely. Heat it in 1-minute intervals, stirring in between, until warm. Enjoy your tasty soup again! Garlic has many health benefits. It can help boost your immune system. It contains a compound called allicin, which fights germs. Garlic may lower blood pressure and improve heart health. It also has antioxidants that help reduce inflammation. Eating garlic may even improve your cholesterol levels. When you cook garlic, it still keeps many of its benefits. Yes, you can use other vegetables! This soup is very flexible. Carrots and kale are great, but feel free to add others. Try spinach, zucchini, or even bell peppers. Just chop them into small pieces so they cook well. Mix and match to your taste. This way, you can boost the soup's nutrition and flavor. This soup is already vegan-friendly! It uses vegetable broth and no animal products. Just make sure to check the broth label. Some brands may add non-vegan ingredients. If you want to enhance the flavor, add extra herbs or spices. You can also add a splash of coconut milk for creaminess without dairy. Enjoy this healthy soup guilt-free! This article covered key ingredients in our recipe, their nutrition, and the choice between fresh and dry. We explored step-by-step instructions for preparation and cooking, along with blending techniques for the best texture. I shared tips to enhance flavor, avoid mistakes, and garnish your dish. We also discussed gluten-free options and ways to boost nutrition through variations. Finally, I provided storage info and answered common questions. Use this guide to create a delicious meal that fits your needs and tastes. Happy cooking!

Immune Boosting Garlic Soup

A nourishing soup packed with garlic and vegetables to boost your immune system.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 150 kcal

Ingredients
  

  • 10 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 cup water
  • 1 cup fresh kale, roughly chopped
  • 1 medium carrot, diced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • to taste salt and black pepper
  • 1 lemon juice
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3 to 4 minutes, or until the onions become translucent and soft.
  • Incorporate the minced garlic and continue cooking for an additional 2 minutes until it releases its fragrant aroma, taking care not to let it brown.
  • Sprinkle in the ground turmeric and ground cumin, stirring for approximately 30 seconds to allow the spices to toast and release their flavors.
  • Gradually pour in the vegetable broth and water, bringing the mixture to a rolling boil.
  • Once the soup base is boiling, add in the diced carrots, chopped kale, and thyme. Lower the heat to a gentle simmer and cover the pot. Cook for 15-20 minutes, or until the vegetables are tender and cooked through.
  • After cooking, remove the pot from the heat. Stir in the freshly squeezed lemon juice, then use an immersion blender to blend the soup until smooth (or transfer carefully in batches to a traditional blender).
  • Taste the soup and season with salt and black pepper according to your preference.
  • Serve the soup hot, garnished with a sprinkle of fresh parsley for brightness.

Notes

Ladle the soup into deep bowls, adding a drizzle of olive oil on top for richness and a scattering of parsley for a fresh touch. For a complete meal, serve alongside a slice of crusty whole-grain bread to enjoy with the soup.
Keyword garlic, healthy, immune boosting, soup