This dish has been created by Louise Clarke from Nude Food in Dungarvan for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. It is part of Louise's Vegan Feast which includes some other great recipes which you'll find here on ardkeen.com!
Serves 4 | 50 mins prep
- 1 kg green tomatoes, sliced lengthways
- 4 tbsp olive oil
- 1 tbsp sea salt
- 1 ½ tsp black pepper
- 1 large Spanish onion, chopped coarsely
- 3 garlic cloves squashed
- ¼ tsp chilli flakes
- 1 pint vegetable stock
- Large fistful of basil leaves
- 1 tsp thyme leaves
- Sourdough bread to serve
Toss tomatoes in half of the oil, with salt and pepper. Spread on baking sheet and roast for 30 mins.
In large pan, add onions, garlic, olive oil. Cook until slightly caramelised.
Sprinkle in chilli flakes, add roasted tomatoes and stock, bring to boil.
When at full boil, add basil – simmer for 5-10mins.
Puree soup and season.