Name: Chilled carrot and hazelnut soup
Yield: 4
Ingredients: 500 ml (2 cups) vegetable stock; 500 gm carrots, coarsely chopped; 100 gm roasted hazelnuts, plus extra, coarsely chopped, to serve; 1 onion, diced; 2 garlic cloves; Juice of 2 lemons, or to taste; 1 tbsp Sherry vinegar, or to taste; To serve: coarsely chopped flat-leaf parsley and mint, and extra-virgin olive oil

Ingredients

500 ml (2 cups) vegetable stock

500 gm carrots, coarsely chopped

100 gm roasted hazelnuts, plus extra, coarsely chopped, to serve

1 onion, diced

2 garlic cloves

Juice of 2 lemons, or to taste

1 tbsp Sherry vinegar, or to taste

To serve: coarsely chopped flat-leaf parsley and mint, and extra-virgin olive oil

Method

Main

1.Process stock, carrots, hazelnuts, onion, garlic, lemon juice and vinegar in a blender until very smooth, season generously to taste and refrigerate until chilled (30 minutes).

2.To serve, scatter with herbs and extra hazelnuts, and drizzle with extra-virgin olive oil.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz