Vampire Inhibitor Garlic Soup

This is my entry for the soup challenge for March-it has to be spicy!

read more here

So I had to give this a goofy name. If you love garlic as much as I do, you will be making pots of this to have on the ready when you are too tired to move. And even better, it is so low in fat that you might eat the whole pot in one sitting!

15-20 garlic cloves-peeled

2 cups of water

6 medium Roma tomatoes (blanched and skins removed) cut into quarters (don't drain-you want that tomato juice too)

two large handfuls of fresh spinach-big handfuls if you like more

2 teaspoons of smoky paprika

1 teaspoon oregano or basil

1/4 cup of chopped cilantro

2-3 cups of veggie broth (homemade is best but you can use store bought-use salt free if you do)

1 teaspoon olive oil

pepper flakes (to taste)

sea salt-freshly ground-to taste

black pepper-freshly ground-to taste

Place water and fresh garlic in a pot and bring to boil-then simmer with lid off for half hour. DO NOT DRAIN!

While that is going on, boil a pot of water and blanch your tomatoes for about 1 minute. Quickly dip tomatoes into cold water and gently peel off skins (put skins in compost or mix with your dog food). Cut into large chunks. Set aside.

Remove garlic with a slotted spoon and add to a pan with the olive oil and gently sear the garlic. Cut into large chunks and add back into the garlic water, add the tomatoes and all the other ingredients and simmer for a bit with the lid off. It lets the flavors blend.

If you like spicy, add a drop of hot sauce. If you have another spice you like, add a bit and taste. There is an ease with this soup. Serve with chunks of crusty French bread or cheesy crackers for dipping.

For a more filling soup, add some leftover cooked rice or small size cooked pasta-about a cup will do.