Ready in 5 minutes | Serves 2
Light and delicate, this creamy vegetable soup is also excellent in summer. Served cold, it can be enhanced with fresh cherry tomatoes, fragrant basil, and crispy carasau bread.
Ingredients
- 1 Arnaboldi vegetable soup in a cup
- 50 g of robiola
- 5 cherry tomatoes
- 2 sheets of carasau bread
- basil leaves to taste
- extra virgin olive oil to taste
- dried chili pepper to taste
Preparation
Start by cooking the Arnaboldi vegetable soup . Remove part of the plastic wrap and pour in hot water (about 60°C) up to the line. Stir well, close the plastic wrap, and wait two minutes.
Dice the cherry tomatoes and tear the pane carasau into long pieces. Brush the pane carasau with a drizzle of oil and salt, and bake at 200°C (400°F) for 5 minutes until golden brown.
Pour the creamed vegetable soup into a deep dish or bowl and garnish with diced fresh cherry tomatoes, basil leaves, a drizzle of extra virgin olive oil , and a pinch of chili pepper, if desired.
Serve with crispy carasau bread slices.
Recipe by
Anna Fantini - Banana Kitchen
Hi everyone, my name is Anna, but in the kitchen I'm Bananna!
I'm a 22-year-old girl, originally from Turin, full of energy, positivity and many passions, among which cooking stands out, which I share with you on my blog Bananna Kitchen. Mine is a simple and homely cuisine , based on the freshness and seasonality of the products, to create healthy and balanced dishes but still tasty and delicious thanks to my “Bananna” touch.
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