Creamy Carrot Soup with Chilli and Coriander Croutons

Hello #LoyalRoyals,

We are absolutely delighted to announce the launch of the brand new soups in our Pesto Princess range. Each soup has taken months of wonderful development here at the Palace and we are truly proud of the results. We hope you are going to love them as much as we do.

To celebrate our Pesto Princess Creamy Carrot Soup with a Splash of Coconut Milk and, of course, to mark this magical time of year, we’ve developed this recipe for the best croutons known to mankind. There’s something about the coriander and chilli zing which adds so much to the creamy carrot
bowl of goodness.

Find our new soups in the fridges of your local SPAR, next to the pesto and please let us know what you think of our new range. We would love to hear from you.

With love from the Palace,
HRH Kathleen

You will need

2 cups stale bread (sourdough works best)
1 jar Pesto Princess Coriander and Chilli Pesto
3 Tbsp vegetable Oil
Salt and pepper
Pesto Princess Creamy Carrot Soup

How to

1. Preheat the oven to 160°C before cutting your bread into ±1cm cubes and setting aside in a large bowl.

2. In a small bowl, mix the Pesto Princess Coriander and Chilli Pesto with the vegetable oil and drizzle it bit-by-bit over your cubed bread, all the while turning your bread so that you get an even coverage.

3. Bake for 15 minutes until golden brown but check every five minutes and turn regularly.

4. When beautifully crunchy, remove your croutons from the oven, toss with salt and pepper and serve with Pesto Princess Creamy Carrot Soup.

Feeds 2

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

Steenberg Rosé 2016

The Steenberg Rosé 2016 is made from grapes grown in other wine appellations. 72% of the blend is Shiraz from Robertson while the balance is made up of Cinsaut, which comes off old bush vines in the Stellenbosch Appellation.

It looks like: Bottled in a clear bottle under screw cap. This shows off the elegant blush pink of the wine.

It smells like: Chunky watermelon, Turkish delight and some fynbos herbaceousness.

It tastes like: From entry to the long aftertaste, the wine is complex, packed with flavour. Fraises des bois, mashed raspberry and the flavours of ripe white fleshed nectarines.

www.michaelolivier.co.za