THE EMERALD GARDEN MIST
(Our Play on Spanish Veg Soup with Romesco)
Ingredients: 1 Carrot (diced), 1 Zucchini (diced), 100g Frozen Peas, 1 Onion (diced), 1 Celery stalk (minced), 1 tsp Garlic powder, 1 tsp Smoked paprika, 2 tbsp Romesco Sauce, 800ml Veg stock...
Ingredients
- 1 Carrot (diced)
- 1 Zucchini (diced)
- 100g Frozen Peas
- 1 Onion (diced)
- 1 Celery stalk (minced)
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 2 tbsp Romesco Sauce
- 800ml Veg stock
Cooking Method
- The Architect Sauté onions and celery until soft and sweet.
- The Bloom Add the garlic powder and paprika with a 20ml splash of stock to release the perfume.
- The Swell Add stock and veg; simmer for 15 minutes until tender.
- The Marriage Stir in the Romesco at the very end to turn the soup into a vibrant red-orange mist.
- The Final Flourish Top with raw fresh parsley and a drizzle of raw olive oil.