VEGGIE MIGHT!
ONE PAN ROMESCO SOUP
Hailing from Catalonia, romesco is traditionally a vivid red sauce served alongside fish. It can be as much of a soup as a sauce, with the simple addition of some extra stock, a little crispy crouton action and a delicious ball of burrata – a fresh Italian mozzarella-style cheese that should have no place here, but totally works.
SERVES 4-6
4 red peppers, quartered, seeds removed
1 garlic clove, bruised
250g cherry tomatoes, on the vine
400g tinned whole peeled tomatoes
1tsp smoked paprika, plus extra to serve
½tsp cayenne pepper
500ml vegetable stock
125ml extra virgin olive oil, plus extra to serve
2tbsp sherry vinegar
65g slivered almonds
4 small balls of burrata (optional)
GARLICKY CROUTONS
350g sourdough bread, cut into croutons
2 garlic cloves, finely grated
