Looking for a fiery, aromatic evening meal that's packed full of flavor? How about a spicy tomato and carrot soup with homemade rosemary sticks? Our Veggy Hot + Spicy seasoning mix is perfect for this soup — it does away with salt but adds an extra dose of fire.
Ingredients 4 Portions
For the soup
For the rosemary bread sticks
- 500 gCake flour
- 1 pkg.Yeast, dried
- 1 tsp.Raw cane sugar
- 6 tbsp.Olive oil
- 4 tbsp.Fresh rosemary, chopped
- 250 mlWater
To make the soup: Preheat the oven to 200°C (392°F).
Cut the cherry the cherry tomatoes in half. Peel and roughly chop the carrots. Peel and roughly chop the onions. Place onto a baking tray lined with baking parchment and add the whole the whole cloves of garlic. Sprinkle over the raw cane sugar, sprigs of herbs and olive oil.
Roast for 50 minutes at 200°C (392°F) using the conventional oven setting until the vegetables are soft.
In the meantime, to make the bread: Place all the dry ingredients in a mixing bowl and add 4 tbsp. of olive oil, rosemary and the lukewarm water before working the mixture into a smooth dough. Add salt to the dough if desired and allow to rise for 30 minutes.
Once proved knead the dough well and divide into 12 balls and shape them into equal-sized sticks. Cover for 20 minutes for a second prove.
Coat the sticks with the rest of the olive oil, sprinkle with chopped rosemary and bake for around 15 minutes at 200°C (392°F) using the conventional oven setting.
To make the soup: Heat the water, peel the cloves of garlic and add to the pan. Remove the sprigs of herbs from the vegetables and add in the vegetables.
Stir in the Veggy Hot + Spicy mix, bring the soup back to the boil and use a hand blender to puree. Season to taste with balsamic vinegar and pepper and enjoy with the bread sticks.