Capri Court

Ingredients (recipe for 4 servings)

• 50g potato, peeled
• 25g carrots
• 50g green zucchini
• 25g cauliflower
• 25g broccoli
• 20g white beans
• 150g fresh tomatoes
• 80ml extra virgin olive oil
• Vegetable stock
• 15g fresh basil
• 20g asparagus
• 2 bay leaves
• 5g fresh basil
• Salt
• Pepper

Method               

1. Cut the potatoes, carrots, zucchini and tomatoes into cubes. Set aside the tomatoes, sauté the rest with olive oil in a pot.
2. Add the bay leaves, then the tomatoes.
3. Boil the white beans until cooked. Strain and keep aside.
4. Heat the olive oil in a pot. Add the vegetables to the hot oil.
5. Stir the vegetables occasionally and add the vegetable stock. Season with salt and pepper.
6. Boil the broccoli, cauliflower and asparagus until cooked. Keep aside.
7. Serve the soup in a bowl along with white beans and shredded basil leaves.
8. Garnish with cauliflower, broccoli and asparagus, tips of basil leaves and a drizzle of extra virgin olive oil.

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