Mexican Bread Soup

In a soup pot with a tight-fitting lid, steam the garlic cloves in oil and water for 20 min. over low heat with the lid closed, until they are very soft but do not brown. Remove the garlic, add the bread to the oil and fry briefly over high heat.

Pour the clear soup and simmer until the bread is soft. Press the garlic cloves and add to the soup. Blend the soup with a hand blender. Chop the vegetables (e.g. red and green carrots, tomatoes, peppers, celery) into very small pieces, add to the soup and heat only briefly, do not boil until soft (the vegetables should still have bite). Season very spicy with the spices, bring to the table hot.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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