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Vegetable Soup with Almond and Rosemary Toasts

  • Serves: 8
Vegetable Soup with Almond and Rosemary Toasts


  • 3 Carrots
  • 1 Parsnip
  • 1 Onion peeled and chopped
  • 1 clove garlic
  • 4 small tomatoes
  • 3 potatoes
  • ¼ butternut squash
  • 8 broccoli florets
  • 600mls vegetable stock
  • Butter and Oil to sauté veg
  • Salt and pepper
  • Cream / crème fraiche / coconut cream to serve
  • Crumbled Almond & Rosemary Toasts to garnish


  1. Peel or wash your vegetables
  2. Chop into even size chunks
  3. Place a small knob of butter and two tablespoons of oil in saucepan.
  4. Sauté onions for 2 minutes. 
  5. Add remaining vegetables and stir well.
  6. Stir well until all are coated with oil. Pour in stock. Stir again.
  7. Bring to boil, lower heat and simmer for about 15 minutes. Liquidize with stick blender.
  8. Portion into soup bowls

Before serving

  1. Add a swirl of cream or crème fraiche on top , for a bit of a flourish
  2. Break some Foods of Athenry Almond & Rosemary Toasts and sprinkle over the top, crouton style.

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Capital and other initiatives in this company are co-funded by the European Regional Development Fund and Enterprise Ireland under the Border, Midland and Western Regional Operational Programme 2014-2020. The aim of the initiatives was to purchase assets to allow the company to increase productivity resulting in improved competitiveness, and to recruit a key manager bringing skills that are critical to future growth.

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