Prep time: 60 min
- soup vegetables
- 2-3 potatoes
- 2-3 cloves of garlic
- 2-3 cloves of black garlic (or 2 spoons of black garlic paste)
- olive oil
- 1 spoon of tahini paste (or soy sauce)
- 4 bay leafs
- 4 allspice
- salt and pepper
Smear potatoes with olive oil, add some salt and bake them or fry them (on olive oil). You can cook them slightly prior baking. Fry onion until golden and put it into pot with soup vegetables, bay leafs, allspice, nutmeg, salt and pepper. Add 2 litres of water and boil for 30-45 mins (potatoes should be ready in the same time). Take out vegetables, bay leafs and allspice out of the pot. Add baked potatoes and garlic. Mix everything with blender. Add tahini or soy sauce, curcuma and cook for couple of minutes.
If you want to increase soups density you can add some soup vegetables and mix them with soup. Additionally you can add some lemon for taste. When serving in bowl add lime zest, sweet paprika and rocket on top.
Serve with avocado toasts or garlic bread.