Vegetable Soup with Almond and Rosemary Toasts
Ingredients:
- 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
Directions
- Peel or wash your vegetables
- Chop into even size chunks
- Place a small knob of butter and two tablespoons of oil in saucepan.
- Sauté onions for 2 minutes.
- Add remaining vegetables and stir well.
- Stir well until all are coated with oil. Pour in stock. Stir again.
- Bring to boil, lower heat and simmer for about 15 minutes. Liquidize with stick blender.
- Portion into soup bowls
Before serving
- Add a swirl of cream or crème fraiche on top , for a bit of a flourish
- 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.