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Healthy Garlic Soup
Garlic has been used since times immemorial both for culinary and medical purposes. China is the largest producer of garlic with about 12 million tonnes followed by India (6,45,000 tonnes). Garlic is also grown abundantly in countries like South Korea, Egypt, Russia, United States, Spain and Argentina. Besides using in curries, garlic is also used in the preparation of bread (garlic bread) and pasta. Garlic contains Allicin which is supposed to help in cholesterol and blood pressure control. Allicin is released from garlic sub-bulbs ( some refer them as cloves) only when they are sliced or mashed. The more the bulbs are crushed or chopped, the more is the availability of allicin. Allicin content gets reduced with cooking and prolonged cooking may totally destroy allicin. Garlic is used in the cure of stomach and colon cancers.
Garlic is also alleged to help in blood sugar regulation and prevent some complications of diabetes mellitus. Garlic is anti bacterial and anti fungal. It was used as antiseptic in the treatment of gangrene during world war-II. It is also found to increase thiamin absorption. Excessive usage of garlic should be avoided.

Garlic (Peeled) : 1 Cup
Ginger Pieces : 1 Spoon
Tomato Pieces : 1 Cup
Onion Pieces : 1/2 Cup
Capiscum Pieces : 1/2 Cup
Corn Flour : 2 Spoons
Butter : 2 Spoons
Salt : As Required
Fresh Cream : 2 Spoons
Fried, Small Bred Pieces : 2 Spoons
Black Pepper Powder : 1 Spoon


1. Mash the garlic bulbs.

2. Add butter to a frying pan and heat. Add all the vegetable pieces and mashed garlic bulbs. Satue for a couple of minutes.
Add three cups of water and enough salt and cook till the vegetable pieces are smooth.

3. Separate the vegetables and blend them. Add the blended paste to a deep bottomed pan and add the stock solution and further boil.

4. Add the corn flour to one cup of water and add to the main soup. Boil.

5. As the soup gets thick, add black pepper powder and stir.

6. Top with two spoons of fresh cream and fried small bread pieces.

Serve Hot.

Preparation Time: 30 minutes Serves: 3 Persins
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

This recipe has been viewed 1301 times.


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