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’?

That’s right.

Epic Anti-Vampire Garlic Soup.

Wards off bloodthirsty demons, and at the same time helps your immune system conquer rebellious germs.

Ingredients

• 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

Serves

2-4 peoples

Bonus

We added buttered ‘Schwarzbrot’ (rye bread) toast on the side.

Let me know if you try this!

Enjoy!