Recipes

Savoury Recipe

Ribolita soup with garlic avocado oil toasts (serves 6)

Prep time: 20 minutes
Cooking time: 30 minute

Product Used

Extra Virgin Avocado Oil

Ingredients

8 tbsp Grove avocado garlic oil
1 medium onion, chopped
3 carrots, peeled and large diced
1 cup chopped celery
4 bay leaves
1 x 400g can whole peeled tomatoes
1 x 400g can cannellini beans, drained
1 ltr water
1 stock cube
½ tsp crushed toasted fennel seeds
zest of 1 lemon
4 tbsp chopped black olives
rind of good quality parmesan cheese
6 ciabatta rolls or ciabatta loaf

Garlic Parmesan Oil

4 Tbsp Grove avocado garlic oil
4 tbsp chopped parsley
4 tbsp finely grated parmesan
juice of 1 lemon

Method

Heat 4 tbsp Grove avocado garlic oil in a large soup pot or casserole. Add chopped onion and sauté until translucent. Add carrot, celery and bay leaves. Cook for 3 minutes. Add tomatoes, beans, water, fennel seeds and stock cube. Cook for 10 minutes, add parmesan rind, lemon zest and olives. Cook for another 10-15 minutes. Serve with warm ciabatta and garlic parmesan oil.

Garlic Parmesan Oil

Mix all ingredients together in a bowl until well combined.