Garlic Grape Soup

This is an adaptation of the traditional Spanish garlic soup. I found the recipe in the book ‘Super foods Super fast’ and surprisingly it was vegan. But still I made a few changes. This soup is garnished with grapes, but I added way more and it was delightful. You should give it a try because its so easy to make!

-100gr blanched almonds
-2 wholewheat toast bread slices
-1 tbsp olive oil
-4 garlic cloves
-200ml cold water
-1 lemon
-salt and pepper to taste
-some seedless fresh grapes

Soak the bread in water. Grind the almonds in a coffee grinder until they are powdered. Toss them in a blender, add garlic, and pulse. Add the bread [after you squeeze out the water] tearing small pieces[dont put the whole bread at once because it will not dissolve well] Pulse again. Add olive oil and cold water and lemon juice and blend until combined. Serve in cups and toss in some grapes.
Raw garlic is very spicy so if you cant handle the heat I advise you to crush the garlic and saute it with a splash of oil before you add it to the blender.
This makes either one big serving or two small ones for a starter soup. The soup is served at room temperature but you an totally heat it i you want!

Lentils in spicy tomato sauce

Very healthy dish, high in protein nice to eat warm when its cold outside!

You need :

1 cup green small lentils

2 cups tomato puree

2 medium sized onions

2 tbsp soy sauce

1 tbsp worcestershire vegan sauce

1 big clove of garlic

1 tsp cumin

1/4 tsp sweet paprika

1/2 tsp cayenne pepper (or more if you like it spicy)

1/2 tsp salt

1 vegetable stock cube

1/2 lemon

1 bay leaf

First put the lentils in a hob with 2 cups of water, bring to boil and then remove from heat and drain them. This process clean the lentils, as you will see tha the water will become brown.

Now set lentils aside and cut the onions in circles and crush the garlic clove.

Saute onions and garlic in the hob with 2tbsp of soy sauce, then add lentils back ,1 cup of water and 2 cups of tomato puree. Bring to boil add all the spices, worcestershire sauce, stock cube and bay leave. Cook for 45 minutes or until lentils are soft, stirring occasionally and adding water whenever needed ( dont let the lentils dry). Leave the bay leaf only for 15 minutes and then remove from hob. While cooking add the lemon juice. Serve warm. ( 2-3 servings)