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Never-Get-Sick Garlic Soup!

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This soup is magical... Truly, it is!

My grandpa used to make this whenever my mom was unwell - it's an instant cure that tastes a-mazing! This recipe has been passed down from generation to generation in my family and now I'm passing it on to YOU (after making a few tasty tweaks because I'm a Natural Food Chefs and that's what we do!).

I believe real wealth = great health, so my wish is this soup makes you VERY wealthy indeed!

Never-Get-Sick Garlic Soup

Servings: about four 2-cup servings. Freeze any excess for up to 2 months.


  • 25 garlic cloves, peeled and crushed 10 minutes before you make this soup (to allow allicin within garlic to be activated and released, making this soup extra healing and health-supportive!)
  • 8 cups vegetable stock (or water, however, stock flavours this dish more)
  • 2 tablespoons white miso paste
  • 1 tablespoon arrowroot flour mixed with 1 tablespoon water to make a paste (OPTIONAL – this helps thicken the soup)
  • 1/4 – 1/2 cup full fat coconut milk (OPTIONAL – this is a great addition of some healthy fats that will also make the soup a little creamier and sweeter).

You do:

  1. Add crushed garlic and stock (or water) in a pot and bring to a boil. Immediately turn heat to a simmer and leave for 20 minutes, covered.
  2. Turn heat off. Add miso and carefully blend contents of pot using an immersion blender.
  3. Turn heat on low and add arrowroot paste, stir well to combine. Leave on lowest heat for at least 5-8 mins to cook out arrowroot's flour-y flavour. Note: soup will thicken further after cooling. Now's the time to ddd in optional coconut milk and combine well.
  4. Serve on it's own if you or someone you love is unwell - 2 cups is the recommended dosage to support the immune system. OR, serve as an appetizer or as a side before/with your main meal. Enjoy hot or cold depending upon the season.

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