4 garlic cloves
extra virgin olive oil
¼ loaf of wholemeal bread, toasted
1 L water or vegetable stock
2 strips of red peppers
2 tablespoons chopped tomato
sea salt
2 tablespoons vegetable cream
In a pot fry garlic cloves in oil until golden. Add the toasted bread. Soak with water or stock. Add the peppers and tomato and boil for about ½ hour. Add salt, mash and strain.
Serve with croutons and cream.
Zutaten
4 Knoblauchzehen
¼ Laib Vollkornbrot, getoasted
2 Streifen rote Paprika
2 EL klein geschnittene Tomate
1 l Wasser oder Gemüsebrühe
Meersalz
Natives Olivenöl
2 EL pflanzliche Sahne
Zubereitung
Die Knoblauchzehen in einem Topf in Öl goldbraun rösten. Das getoastete Brot dazu geben. Mit Wasser oder Gemüsebrühe übergießen. Paprika und Tomaten dazu geben und ca ½ Stunde kochen lassen. Salzen, pürieren und durch ein Sieb streichen.
Mit Croutons und Sahne servieren.
4 garlic cloves
extra virgin olive oil
¼ loaf of wholemeal bread, toasted
1 L water or vegetable stock
2 strips of red peppers
2 tablespoons chopped tomato
sea salt
2 tablespoons vegetable cream
In a pot fry garlic cloves in oil until golden. Add the toasted bread. Soak with water or stock. Add the peppers and tomato and boil for about ½ hour. Add salt, mash and strain.
Serve with croutons and cream.
4 garlic cloves
extra virgin olive oil
¼ loaf of wholemeal bread, toasted
1 L water or vegetable stock
2 strips of red peppers
2 tablespoons chopped tomato
sea salt
2 tablespoons vegetable cream
In a pot fry garlic cloves in oil until golden. Add the toasted bread. Soak with water or stock. Add the peppers and tomato and boil for about ½ hour. Add salt, mash and strain.
Serve with croutons and cream.