Beat the Flu Soup

We make this soup at the first sign of a sniffle. Packed with immune boosting ingredients, it's delicious, comforting medicine in a bowl. A generous sprinkle of Smoky Almond CRUMS elevates it from comfort to mooreish. They add a warming, toasty, savoury note and the hit of extra flavour that your senses crave when you a bit under the weather. Sesame Crunch CRUMS works nicely here too - with it's aromatic spices and tangy notes.

Vegan, gluten free and super nutritious - win win for the Autumn!

This is CRUMS nut and seed sprinkles at their most practical - a genuine flavour boost for very little effort. These superfood sprinkles are worth keeping in the cupboard and next to the hob at all times so ou can always add a hit of flavour and nutrition with zero effort.

Serves 4-5 · Pairs with Smoky Almond CRUMS and Sesame Crunch CRUMS

Ingredients

• 6 tomatoes, quartered

• 2 sweet potatoes, peeled and cut into small cubes

• 1 red pepper cut into chunks

• 1 onion cut into chunks

• Olive oil

• Sea salt

• 2 cloves garlic, peeled & sliced

• 1/2" fresh ginger, peeled & sliced

• Handful fresh basil

• 1 1/4 pt vegetable stock

• 1 tbsp (18g) Smoky Almond CRUMS

• Natural yoghurt, fresh basil to garnish

• Sesame Crunch CRUMS

Method

1. Pre-heat the oven to 180°C. Add the tomato, sweet potato and onion to a roasting pan. Season with salt and drizzle with olive oil. Roast for around 40 minutes. When cooked, tip the roasted veg into your blender with the stock, Smoky Almond CRUMS, raw garlic, fresh ginger and basil. Blend until smooth and season to taste.

2. Serve with a swirl of yoghurt and top with Sesame Crunch CRUMS.