Tomato and Shallot Soup with Genovese Pesto*
I’m delighted to be partnering with Genovese Foods for 2020 to show you some super tasty creations using their Vegan Pestos and tapenade. Established in 1999 they are the oldest fresh pesto producers in Ireland and what I love most is they really understand creating flavour in a healthy way without compromise.
All products are Gluten & Nut Free and manufactured in a totally Gluten & Nut Free environment and they use only pine nuts or pine kernel’s in products, which are the seed of the pine cone and therefore not a listed allergen. For extra reassurance they are registered with the Coeliac Society of Ireland. Their small batch production techniques use absolutely no artificial additives, preservatives or colourings and their products are free from GMO and have the lowest salt content of any pesto products on the market in Ireland today.
Most importantly they’re a convenient way to inject lots of flavour into any dish. They’re a staple in my fridge for livening up pasta and salads in an instant. First up given it’s still particularly cold outside I wanted to show you how I make a really creamy tomato and shallot soup which goes so well with the Veggie Earth Vegan traditional basil pesto.
Serves 4
Ingredients:
140g blanched almonds - soaked for 8 hours +
80g of finely chopped shallots
500g finely chopped tomatoes
2 cloves of garlic - minced
350 ml of vegan stock
1 heaped teaspoon of Genovese Veggie Earth Vegan Pesto per person.
Sauté the shallots, tomatoes and garlic until the onions are caramelised.
Add in the stock and the blanched almonds and blend until silky smooth.
To thicken gently simmer until reduced. Season to taste.
Swirl in a spoonful of pesto and serve immediately.
*Thank you to Genovese for collaborating with me on this post.
Photos - Sean Macnamee.
