Source: dLife

Garlicky soup served over a toasted sourdough.

Servings

4 piece Bread, sourdough, small slice
1 cooking spray
6 large garlic cloves , finely chopped
1 tbsp olive oil
0.5 tsp ground cumin
0.25 tsp oregano leaves
0.25 tsp ground cayenne (red pepper)
3.5 cup low sodium vegetable broth
1 pinch salt , to taste
1 pinch fresh cilantro , as garnish

1 Spray both sides of bread slices generously with cooking spray . Cook in large skillet, over medium heat until golden in color, about 2 minutes on each side. Keep warm.
2 In a medium saucepan, saute garlic in oil until lightly browned, about 5 minutes. Stir in herbs and cayenne pepper. Cook about 1 minute longer. Add stock and heat to boiling reduce heat and simmer, covered, 5 minutes.
3 Season to taste with salt. Place slices of bread in bottom of shallow bowls; ladle soup over and sprinkle with cilantro.

Often a whole beaten egg is slowly stirred into this traditional soup just before serving.