3 HEADS garlic
3 tablespoon olive oil
7.5 cups water
1/8 teaspoon saffron
3 slices whole-wheat bread, cubed
2 tablespoon finely chopped fresh parsley
Break garlic cloves from heads. In a small bowl, cover garlic cloves with boiling water. Let stand 3 mins. Peel. If cloves are big, cut in half.
In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook 2 - 3 mins. Add water and saffron. Season with salt and pepper. Simmer 1 hr. Cool. In blender, process soup in batches until smooth.
In a medium skillet, fry vegan bread in olive oil until crisp and brown. Reheat soup. Pour in warm bowls. Top soup with croutons. Sprinkle with parsley.