Ingredients
- 3 HEADS garlic
- 3 tablespoon olive oil
- 7.5 cups water
- 1/8 teaspoon saffron
- pepper
- 3 slices whole-wheat vegan bread, cubed
- Olive oil
- 2 tablespoon finely chopped fresh parsley
Directions
Break garlic cloves from heads. In a small bowl, cover garlic cloves
with boiling water. Let stand 3 mins. Peel. If cloves are big, cut
in half.
In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook
2 - 3 mins. Add water and saffron. Season with salt and pepper.
Simmer 1 hr. Cool. In blender, process soup in batches until smooth.
In a medium skillet, fry vegan bread in olive oil until crisp and brown.
Reheat soup. Pour in warm bowls. Top soup with croutons. Sprinkle
with parsley.
Makes 6 servings.
Per serving: 225 kcal/3g protein/19g fat/12 g carbohydrate/3g fiber