I can hear you thinking… garlic soup must be horrible. But in the Mediterranean area this is quite common. For this soup I briefly baked the garlic, as it is part of the budget challenge and recipes should not take too long for that challenge. Usually I would bake a head of garlic in the oven (slice in half, drizzle a little oil over it, place back together, wrap in foil and bake 45min on 180°C) which would make for wonderfully soft, sweet garlic. You can freeze the leftovers too so it is worth making a few heads of garlic like that whenever you find a good deal. It is also great on bread, pizza and in Asian stir-fries.
- 3 cloves of garlic
- 1 tsp sunflower oil
- 1/2 tsp sweet paprika powder
- pinch of cumin
- 250ml stock (1/2 stock cube)
- 1 tsp fresh parsley, chopped
- 1 tbs crème fraiche
- 1 pita, in strips, to serve
Serves 1 as part of the Budget Challenge
Heat the oil in a thick bottomed sauce pan. Grate in the garlic, then bake for a minute, then add the paprika and cumin. Bake for 30 seconds or until the garlic is browning. Add the stock and leave to simmer for 5 minutes, so the flavours can infuse.
Pour in a bowl, top with the parsley and crème fraiche. Serve with bread.