There’s nothing more alluring than the scent of garlic emanating from the kitchen. And in winter, garlic-enriched foods are even more important to our well-being.
There are a multitude of reasons to embrace the humble bulb. Not just because it adds depth to a dish, but also because of its abundant health kicks. Garlic has been studied for its potential to reduce cardiovascular disease risk; for its antitumour, antimicrobial, and antiviral effects; and for its benefit on high blood glucose concentration.
The beauty of this healthy garlicky broth recipe is that it doubles as a delicious base for many soups and stews, but it’s also perfect for sipping when you’re feeling flu-ish. Have some containers of this tucked into your freezer. And if your head is stuffy and full, heat up a cup, jazz it up with hot dried chilies and miso, and you’ll breathe through that sickness in no time! You can brew up this stockpot of garlic broth in less time than it takes to cook a full meal!
Some might find cooking with garlic a bit of a challenge. Look for aged garlic supplements that are readily available in natural food stores.
3 whole heads of garlic
3 Tbsp (45 mL) extra-virgin olive oil or avocado oil
1 1/2 cups (350 mL) combination of fresh herbs such as sage, cilantro, parsley, and rosemary
1 tsp (5 mL) kosher salt
1/4 tsp (1 mL) fresh black pepper
Take 1 full head of garlic and separate into cloves. Remove papery peels. Smash. Heat oil in large heavy saucepan. Add smashed garlic and sauté just until softened and very pale golden, about 5 to 10 minutes. Add 10 cups (2.5 L) water, herbs, salt, and pepper.
Slice off tops of remaining heads of garlic just enough to expose cloves. Add to water and bring to a gentle boil. Cover, and with lid ajar, simmer on low heat for 45 minutes to 1 hour until reduced to 8 cups (2 L). Strain broth, reserving soft garlic heads, and set aside.
Sip broth as is. Or add crushed chilies, some miso, fresh spinach, and diced tofu. Add a splash of lemon juice. Alternatively, stir in wontons and bok choy. The options are unlimited. Store broth in 2 cup (500 mL) containers and refrigerate for up to 3 days or freeze.
For reserved cooked garlic, pop from peels and place cooked garlic in small bowl. Smash with fork and return to stock. Or add a little extra-virgin olive oil and seasonings to smashed cloves, season, and spread on toasts. Sprinkle with grated Parmesan and broil until cheese is melted.