for colds, flu, respiratory infections, or for prevention during the winter months
4 large white or yellow onions, thinly sliced
2 whole heads of garlic
2 tsp thyme
4 tbsp olive oil
6 cups vegetable broth
1/2 cup dry white wine
1 bay leaf
2 tbsp honey
4 ttbsp each fresh basil and parsley
1/4 tsp cayenne pepper (optional)
sea salt, fresh ground pepper to taste
Saute the onions, garlic and thyme in olive oil until golden brown. This step sweetens and mellows the intensity of the garlic and onions. To peel the garlic cloves, smash the individual cloves with the flat side of a chef’s knife, then slip out of the skins. Add the garlic and onions to a soup kettle (or slow cooker) to cook with the vegetable broth, white wine and bay lear. Slowly cook for 2 or 3 hours 9or overnight if using a slow cooker). Strain liquid, and then add honey, fresh basil and parsley, sea salt, fresh ground pepper and cayenne. Sip on this bot soup throughoutr the day, or have for lunch or dinner as a first course.
This recipe has been taken from the book entitled Aromatherapy Soothing Remedies to Restore, rejuvenate, and Heal by Valerie Gennari Cooksley, R.N.