Beat The Flu With This Garlic And Onion Soup

It has been said that garlic and onion are the antibiotics of nature. A wide range of home remedies has been made from these two medicinal plants, along with innumerable recipes designed to help us maintain our health and those of the people we care about. So, for cold winter days, here is a delicious and nutritious soup to help you stay healthy and strong!


  • 1 large head of garlic
  • 1 ½ tsp olive oil (divided)
  • 9 cups onion, sliced thinly (about 4 onions)
  • 2 ½ cups leek, sliced
  • 1 tsp. salt (divided)
  • 2 tsp. thyme
  • 2 tbsp. flour
  • 1/3 cup dry white wine
  • 4 cups vegetable stock
  • 2 cups milk
  • 6 stalks of thyme, for garnish
  • Black pepper, to taste (garnish)


First, heat the oven to 350° F (180°C) and line a baking pan.

2. Now peel the outer shell of the garlic head, but don’t separate the garlic cloves from each other. Wrap the garlic in aluminum foil, place on the pan and bake for 1 hour.

3. After baking the garlic, let it cool for about 10 minutes, then peel and place in a small dish until use.

4. While the garlic is in the oven, heat 1 tablespoon oil in a large pot over medium heat, add onion and leek and cook for about 30 minutes while stirring occasionally. Add a little water if the onion starts to cook too quickly.

5. Add half a teaspoon of salt to the onion and the teaspoon of thyme and mix well. Cook for another 30 minutes or until the onion begins to turn golden brown. (Here too you can add a little water if the onion starts to brown too quickly).

6. Now add the flour to the pot with the onion and stir for about a minute, pour the wine and the vegetable stock and bring to a boil. Then lower the flame and cook for about 30 minutes.

7. After cooking for 30 minutes, place the peeled garlic into a food processor, pour in the contents of the pot and the rest of the salt in the recipe, and blend until smooth. (you may need to blend the contents in two times if your food processor is too small)

8. Once blended, pour the mixture into a large pot, add the milk and cook for about 8 minutes or until the soup is well heated through. Transfer to serving bowls, place thyme leaves for decoration with a bit of coarsely ground black pepper and serve.