1. Herb and Garlic Broth(Aigo Bouido)
Big head of garlic
6 sage leaves
2 bay leaves
2 thyme sprigs
2 parsley branches
sea salt & Pepper
Olive oil

Put 5 cups water in a soup pot over a high heat. Separate the garlic cloves, peel them and add them along with the herbs and 1/2 tsp salt. Bring to a boil and cook, covered for 20 minutes, then strain into a clean pot or simply remove the herbs leaving the pearly garlic cloves if you wish. Season and add Olive oil. You can now enjoy this as a broth or use it as the base for a soup.

2. Rustic lentil soup with spinach
11/2 cups lentils
Olive Oil
1 large onion, finely diced
1 carrot finely diced
1 red bell pepper - roasted peeled chopped
2 tbsp parsley
2 garlic cloves
2 tbsp tomato paste
1 tbsp mustard paste
1/2 cup dry red wine
1 bay leaf
Hefty bunch of spinach chiffonade
Chopped mint or parlsey for garnish
red wine vinegar to taste

Warm the oil in soup pot. Add onion, carrod, red pepper and parsley. Cook over medium heat , stirring now and then, until the onion is softened and starting to color. Add the garlic, then stir in the tomato paste and mustard, working both into the vegetables and cooking until theres a film on the bottom of the pot. Pour in the wine, scrape up the pan juices, then simmer until partially reduced after a few minutes. Drain the lentils and add them to the pot with the bay leaf and water, using the larger amount if the lentils were soaked only briefly. Bring to a boil, then reduce the ehat to a simmer, cover the pan and cook for 30 minutes. Add salt and cook until lentils are soft. Add spinach chiffonade and serve.

3. Lentils with pounded walnuts and cream

2 cups lentils , soaked
2 - 4 tbsp butter
1 onion finely diced
1 bay leaf
salt & pepper

for walnuts:
1 plump garlic clove
1/3 cup walnuts lightly toasted
1/2 cup cream

Drain the lentils, melt butter in pot, add onion and bay leaf and cook over medium high heat for 5 min. Add lentils and cook until soft. Pount garlic in a mortar with pinch salt, add walnuts and start working them into a paste. Add cream a tsp or so at a time, which will make it easier to break down the nuts. Serve soup in soup plates and add walnut cream, parsley and pepper.

4. Cream of barley soup

1/3 cup barley
2 tbsp olive oil
1 tbsp butter
1 large or 3 medium onions diced
1/2 tsp dried oregano
1 large leek
1 large carrot
1 large garlic clove
sea salt
1 cup sour cream

to finish:
1/3 cup barley
1 leek white part julienned
2 tbsp butter
mushrooms thinly sliced for garnish

Cover the soup barley with water and soak. Heat olive oil and butter in soup pot until foaming. Add onion and oregano, give a stir and cook for 5 min. Then add the leek , carrot and garlic. Cook for 10 min more until glaze forms on bottom of pot. Drain barley and add it into the pot along with 6 cups water. Cook until soft and puree the soup with sour cream until smooth. Return soup to the pot , taste for salt and season with pepper.

Rinse the remaining barley and cook until tender. Simmer the leek in salt water until tender, drain and toss in a little butter. Saute mushrooms in butter. Serve barley soup with the added barley grains, mushroom and leek.

5. Avocado soup with herbs, slivered radishes and pistachios

2 cups low fat buttermilk
1 cup yoghurt
1 large avocado
1 cucumber
1 large garlic clove
sea salt and fresh pepper
3 slender scallions, white parts and a little green finely minced
2 tbsps chopped dill
1 tbsp snipped chives
1 tbsp minced marjoram or oregano
1 tbsp minced tarragon
1 tbsp chopped cilantro
1 chile
zest and juice of one lime
bit sweetner

to finish: finely sliced chives and chive blossoms
thinly slivered radishes
dill, mint and cilantro sprigs
1/2 cup shelled pistachios

Puree the buttermilk, yoghurt, avocado and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl. Mash the garlic with 1/2 txp salt and stir it into the puree along with the scallions, herbs, chile and lime zest. Season to taste with salt, pepper, lime juice and sweetner if needed. Seed and finely dice remaining cucumber and add to soup. Cover and chill.
Finish with chives, radishes, herbs and pistachios