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Paneer Croutons with Roasted Tomato Soup

Serves 2-3

Ready in 50 mins

You'll never eat another crouton again. Crispy, spiced Cumin, Chilli & Turmeric Paneer cubes on top of a velvety roasted tomato and carrot soup with a swirl of cream. Tip: make a double batch of soup and freeze half, then just crisp up fresh paneer when you need it.

Ingredients

  • 200g Baby Tomatoes
  • 2 carrots
  • 1 Small Red Onion
  • 4-6 Garlic
  • Olive Oil
  • Salt & Pepper
  • 500ml Vegetable Stock
  • Double Cream
  • 200g All The Aunties Cumin, Chilli & Turmeric Paneer
  • 1/2 Tsp Salt
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cumin

Method

  1. Place tomatoes, carrots, onion, garlic clove in a tray with a sprinkle of salt and a drizzle of oil to roast in the oven for 25 minutes at 185°C
  2. In the meantime chop up the paneer in small cubes and pan toast them with a touch of oil and a sprinkle of salt, paprika and cumin
  3. Once the the veggies are roasted allow them to simmer with vegetable stock for 10 minutes on low heat… blitz and pour in your desired amount of double cream
  4. Top with a drizzle of double cream, chilli oil (optional), coriander and that delicious crispy paneer
Paneer Croutons with Roasted Tomato Soup
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