Healing Garlic Soup for Colds

If you ask me, garlic soup is nature’s best cold remedy.

This comforting bowl of goodness makes the perfect sick-day meal that’s packed with healing power and warmth. Fresh garlic and simple broth come together with a few kitchen staples to create something truly soothing.

It’s made with whole garlic cloves that simmer until they’re soft and mellow, then blended into a smooth, creamy base. A touch of herbs and a squeeze of lemon help the whole thing come together.

It’s a go-to recipe that actually tastes good while helping you feel better, perfect for those sniffly days when you need some comfort.

What Kind of Garlic Should I Use?

Fresh garlic is really the star of this healing soup, so you’ll want to use good quality bulbs that feel firm and heavy in your hand. Avoid any garlic that feels soft, has green shoots sprouting from the top, or shows dark spots – these are signs it’s past its prime. Regular white garlic from the grocery store works perfectly fine, though if you can find hardneck varieties at a farmers market, they tend to have a more complex flavor. When you’re mincing your garlic, try to do it right before adding it to the pan since garlic starts to lose its potency once it’s cut and exposed to air.

Options for Substitutions

This healing soup is pretty forgiving when it comes to swaps, so don’t worry if you’re missing a few things:

• Quinoa: You can easily swap quinoa for red or green lentils – just add them at the same time and cook until tender. Rice, barley, or even small pasta shapes work too, though cooking times will vary.
• Kale: Spinach or Swiss chard make great substitutes for kale. Since spinach wilts faster, add it in the last 2-3 minutes of cooking instead of with the quinoa.
• Cremini mushrooms: Any mushroom variety works here – button mushrooms, shiitake, or portobello all add that earthy flavor. You can even skip them entirely if mushrooms aren’t your thing.
• Vegetable broth: Chicken broth works just as well if that’s what you have on hand. In a pinch, you can use water with extra bouillon cubes or paste.
• Coriander: Fresh parsley or cilantro can replace coriander if you can’t find it. Start with less since cilantro has a stronger flavor.
• Garlic: This is the star of the show for fighting colds, so I wouldn’t recommend reducing it. But if fresh garlic isn’t available, you can use garlic powder – about 1/4 teaspoon per clove.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic soup is burning the garlic, which happens fast and turns your healing broth bitter – keep the heat at medium and stir constantly when sautéing those minced cloves.

Another common error is adding the quinoa too late in the cooking process, so make sure to give it at least 15-20 minutes to cook through properly, or if you’re substituting lentils, they’ll need even more time to become tender.

Don’t dump all the turmeric in at once without stirring, as it can clump together and create bitter pockets – mix it with a little broth first to create a smooth paste before adding it to the pot.

Finally, wait until the very end to add your kale (or spinach substitute) since these greens only need 2-3 minutes to wilt, and overcooking them will make them mushy and dull in color.

What to Serve With Garlic Soup?

This healing garlic soup is perfect on its own when you’re feeling under the weather, but a slice of warm crusty bread or some simple crackers can help soak up all those good-for-you flavors. If you’re up for it, try serving it with a light grilled cheese made with mild cheese so it doesn’t compete with the garlic, or just toast some bread and rub it with a cut garlic clove for extra immune-boosting power. A squeeze of fresh lemon juice right before eating adds a nice bright note that pairs well with all the earthy vegetables. Since this soup is packed with quinoa and kale, it’s already pretty filling, so you really don’t need much else alongside it.

Storage Instructions

Refrigerate: This healing garlic soup keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day because all those garlic and herb flavors have more time to meld together. Perfect for when you’re feeling under the weather and want something nourishing ready to go.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave some room at the top for expansion. I like to freeze it in individual portions so I can thaw just what I need when a cold hits.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s nice and hot. If you’re reheating from frozen, let it thaw in the fridge overnight first. You might need to add a splash of broth or water if it seems too thick after storing.

Preparation Time	10-15 minutes
Cooking Time	25-35 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 14-18 g
• Fat: 25-30 g
• Carbohydrates: 70-80 g

Ingredients

For the soup base:

• 3 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 5 garlic cloves, minced
• 1 large carrot, finely diced
• 5 cremini mushroom caps, finely chopped
• 1/4 cup chopped fresh coriander
• 1/2 cup rinsed quinoa
• 1/8 tsp ground turmeric
• 6 cups vegetable broth or water
• Salt, ground black pepper, and crushed red pepper flakes to taste

To finish:

• 1 cup finely shredded kale
• 3 additional garlic cloves, minced

Step 1: Sauté Aromatics

• 3 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 5 garlic cloves, minced
• 1/8 tsp ground turmeric
• crushed red pepper flakes to taste
• salt to taste

Heat the extra-virgin olive oil in a medium-sized pan over medium heat.

Add the chopped onion, 5 minced garlic cloves, ground turmeric, and red pepper flakes.

Sprinkle a little salt to help the onions soften and cook faster.

Sauté the mixture, stirring occasionally, until the onions turn translucent and aromatic, about 3-5 minutes.

Step 2: Add and Fry Vegetables and Herbs

• 1 large carrot, finely diced
• 5 cremini mushroom caps, finely chopped
• 1/4 cup chopped fresh coriander

Add the finely diced carrot, chopped cremini mushroom caps, and chopped fresh coriander to the pan with the sautéed aromatics (from Step 1).

Fry, stirring occasionally, for another 3-4 minutes until the vegetables begin to soften and the mushrooms release their moisture.

Step 3: Cook the Quinoa

• 1/2 cup rinsed quinoa
• 6 cups vegetable broth or water
• salt to taste
• ground black pepper to taste

Add the rinsed quinoa to the pan along with the vegetable broth or water.

Season with more salt and some ground black pepper.

Stir well, bring to a gentle boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the quinoa is tender and has absorbed most of the liquid.

If the mixture becomes too thick and stew-like, add a bit more broth or water to reach your desired consistency.

Once done, switch off the stove.

I find that letting the quinoa rest with the lid on for a minute or two makes it fluffier.

Step 4: Finish with Kale and Garlic

• 1 cup finely shredded kale
• 3 additional garlic cloves, minced

Stir in the finely shredded kale and the additional 3 minced garlic cloves into the hot quinoa mixture (from Step 3).

The residual heat will wilt the kale and mellow the garlic.

Taste and adjust seasonings as needed.

For a extra burst of freshness, I like to serve it with a squeeze of lemon although that’s optional.