×

Easter Opening Hours

Good Friday (19th April) 08.00 to 18.00
Easter Saturday (20th April) 08.00 to 21.00
Easter Sunday (21st April) 09.00 to 15.00
Easter Monday (22nd April) 09.00 to 18.00

Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Louise Clarke Nude Food Roasted Green Tomato Soup to a friend.


×

Louise Clarke Nude Food Roasted Green Tomato Soup

Louise Clarke Nude Food Roasted Green Tomato Soup

Louise Clarke Nude Food Roasted Green Tomato Soup

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!                               

Print this Recipe Send to a friend Share

Ingredients

  • 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

  • Course

    CourseStarter

  • Serves

    Serves4

  • Time

    Time50 minutes

  • Difficulty

    DifficultyIntermediate

Method

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.

Method

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.

Used in this Recipe

  • Bunalun Organic Vegetable Bouillon 140g

    Bunalun Organic Vegetable Bouillon 140g

    €3.50

  • Maldon Sea Salt Flakes 250g

    Maldon Sea Salt Flakes 250g

    €2.90

  • Marigold Swiss Vegetable Bouillon Powder 150g

    Marigold Swiss Vegetable Bouillon Powder 150g

    €2.55

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €3.95

  • Kallo Organic Vegetable Stock Cube 60g

    Kallo Organic Vegetable Stock Cube 60g

    €2.15

  • De Cecco Extra Virgin Olive Oil 1lt

    De Cecco Extra Virgin Olive Oil 1lt

    €9.99

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • Ardkeen Quality Food Store Chilli Pods 50g

    Ardkeen Quality Food Store Chilli Pods 50g

    €1.53

  • Carol’s Stock Market Vegetable Stock 500ml

    Carol’s Stock Market Vegetable Stock 500ml

    €4.50

  • Kallo Low Salt Organic Vegetable Stock Cubes 60g

    Kallo Low Salt Organic Vegetable Stock Cubes 60g

    €2.15

Related Recipes

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Store processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee