Summary

Ingredients

• 24 clove garlic
• 4 slices toast bread (whole grain), in breadcrumbs
• 4 tablespoon olive oil
• 4 tomato (s), peeled and cut into cubes
• 1 liter vegetable broth
• 1 bay leaf
• 0.5 teaspoon ½ oregano
• 1 pinch (s) chili powder
• 1 tablespoon parsley, finely chopped

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Instructions

1. Briefly toast the garlic and bread in the olive oil while stirring. Add the tomatoes and reduce briefly while stirring. Pour in the broth, season with bay leaf, oregano and chilli. Cover the soup and simmer for 20 minutes, until the garlic cloves are soft.
2. Remove the bay leaf, puree the soup with a hand blender, strain through a sieve and serve garnished with parsley.