A musty soup for everyone, served with earthenware bread

Tomato soup
This soup is, nutritious, mass of vitamins not least a taste that is amazingly good. As a chef, I like to experiment with different ingredients. When the winter darkness comes, it is extra good to eat soups and stews, I think. This soup is good both cold and hot, however, I prefers it warm in the winter.
 
1 kg tomatoes (alt 2 p. whole tomatoes)
2 yellow bulbs
3 cloves garlic
2 peppers of any colour
1 liter of water
2 chickens or vegetable broth cubes (of course, own fund goes excellent too)
1 tsp thyme
2 tablespoons tomato puree
1 chilli of medium-strength variety (red elongated)
2 cups cream or oat cream

Peel and coarsely chop onion and garlic, divide 2 peppers and remove the kernels. Shred peppers and chilli.

Take 2 teaspoons of butter in a saucepan and brown. I prefer butter because it raises the taste, but of course ordinary cooking oil type rapeseed or corn goes just as well if you want it vegan.

Pour in the shredded and chopped vegetables, as well as thyme and let them be a little brown, then divide the tomatoes into wedges and pour down. On with water and broth cubes. Let cook about 25 min. Then mix everything into a smooth soup. If the soup feels too watery, it can be reduced down to the desired amount.

Now whisk down the tomato pure and the cream/oat cream. Then simmer gently for about 15 minutes.

Accessories: Below are 3 good accessories that you can top/serve in the soup
Homemade chili aioli made from eggs, French mustard, oil, garlic and freshly chopped chili
Mozzarella pieces with basil
For the vegan suit a homemade chiliaioli made from French mustard, the spa from chickpeas, freshly chopped chili.

The soup can be stored about 5 days in the refrigerator.
 
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Claypot bread
To serve to: Claypot bread with seeds and olives (NOTE! the bread is lactose and gluten-free)
To serve to: Claypotbread with seeds and olives (NOTE: the bread is lactose and gluten free)
The bread is made in a terrine. Keep in mind that a clay pot should be soaked in cold water for at least 20 minutes, and always put in a cold oven.

1 packet yeast
2 tsp baking powder
5 cups water
0.5 dl oil
1 cup pumpkin seeds
1 cup flaxseed
1 cup sunflower seeds
3 cups grated carrot
1 tbsp fiber husk
2 dl chopped olives (green or black)
3 dl cornflour
3 dl gluten-free oatmeal (preferably the coarser)
2 cups potato flour

Dissolve the yeast in water and oil, pour in baking powder and stir. Then down with all the ingredients. Feel free to use a household appliance with a dough hook. The bread should be worked at least 10 minutes. The consistency of the bread should be firm but not hard. Oil the bottom of the pot, or lay a baking paper. Pour over the dough, put on the lid and into the cold oven.

Turn on 150 degrees. Bake the bread about 1 hour and 40 min. Take out the pot o let stand for about 15 minutes then turn up and down  on the towel.

You can usefully cold-ferment this bread. Ie put the dough in the evening as well as put in the fridge. You bake it the next day.

Eat and enjoy /// Åsa