INGREDIENTS (4 people):

For the soup

• 1 chestnut cut, spelt & unpeeled if organic (!)
• 1 sweet potato
• 8 carrots
• 3 red onions
• 5 stalks of fresh rosemary 
• 1000ml of filtered water 
• ½ freshly grated nutmeg
• 1 cube of good quality bouillon cube

For the topping

• 75g ricotta
• Fresh coriander
• Balsamic vinegar 
• Chili flakes
• Black pepper 
• GR’EAT Granola Provence

INSTRUCTIONS:

1. Coarsely chop the onions. Sweat the onions for 8 minutes over low heat in olive oil. This will give off a sweet taste (you can even go up to 15 min for a better result, your patience will be rewarded).

2. Meanwhile, dice the butternut in small cubes. Peel & dice the sweet potato. Peel (optional, otherwise brush) and slice the carrots.

3. Add the butternut, the sweet potato & the carrots to the pot. Add the nutmeg. Let the veggies sweat together.

4. Add the water & the rosemary.

5. Cook for 20 minutes over medium heat.

6. Remove the rosemary & mix in a powerful blender for a silky texture.

7. Serve in large bowls. Add a spoonful of ricotta (formed with 2 tablespoons). Season with pepper, add a dash of olive oil and balsamic vinegar. Sprinkle with GR'EAT Granola Provence!  Finish with fresh coriander leaves. Serve immediately.

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

Discover the amazing savoury granola used in this recipe! Click below to get your own and enjoy this delicious treat.

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