Ingredients
Preparation
- Heat a generous splash of olive oil in a heavy-bottomed saucepan. In it, fry the red onion and garlic until coloured.
- Add the grilled frozen vegetables and fry briefly.
- Then pour in the stock and bring to the boil. Simmer gently for 10 minutes.
- Meanwhile, toast the pine nuts (briefly) until they colour. Add the dried herbs and remove the pan from the heat. Add the fresh herbs and keep some aside for garnish.
- Using a hand blender, blend the vegetable mixture into a smooth soup. Add a little extra water if necessary.
- Season the soup with salt and chilli flakes.
- Divide the soup between the bowls and spoon a tablespoon of hummus on top. Spread the pine nuts, some fresh herbs, extra chilli flakes and a dash of olive oil on top. Serve with fresh (baked) bread.
