Sooo.. what happens if you mix a Thai-inspired pumpkin soup recipe with ‘I’m feeling a bit under the weather’, ‘there’s no pumpkin in the house’ and ‘I think I might have bought entirely too much garlic’?
Epic Anti-Vampire Garlic Soup.
Wards off bloodthirsty demons, and at the same time helps your immune system conquer rebellious germs.
- 1 tablespoon (or a bit more) olive oil
- 4-5 shallots
- 2-3 onions
- 2-3 tomatoes
- 1 red chili pepper (or a pinch of cayenne pepper powder)
- bit of lemon grass (fresh or dried)
- 500-600 ml veggie broth
- 350-400 ml coconut milk (the one I got is 80%, bio from Real house brand)
- a small piece of ginger
- all the garlic you can handle
- optional: a pinch of salt and/or cilantro to taste (after serving)
Please note that you can vary all of these amounts – I used ’however much fits on our cutting block’ for the veggies, ‘a round number’ for the broth/coconut milk, and the max amount of garlic that we felt was ‘doable’.
This recipe was absolutely experimental.
But it worked surprisingly well!
What to do
- peel the shallots, onions, ginger and garlic
- wash tomatoes, half them, remove the green thingies
- roughly chop up all the veggies
- heat olive oil in pot
- add shallots, onions, garlic, and ginger, plus the chili pepper (or cayenne powder) and lemon grass
- sauté (stir on medium-high heat) for a few minutes until the things start to soften
- add the broth and coconut milk, stir once more, keep an eye on the pot until it starts to boil
- close the lid, and continue to let it boil on low heat for about 20 more minutes
- when ready, take the pot off the heat, and blend the soup until.. blended
- Seasoning: add a bit of cilantro/parsley (if you’re into that) and/or a pinch of salt to taste
We added buttered ‘Schwarzbrot’ (rye bread) toast on the side.
Let me know if you try this!