INGREDIENTS
1Tbsp Riverina Grove crushed garlic
2C Riverina Grove Garden Vegetable pasta sauce
1 onion, cut in half and sliced thinly
2 medium potatoes, cut in half in lengthways and sliced
2C vegetable broth
1/4C fresh cream
salt and pepper to taste
2-3 baby tomatoes to garnish, sliced thinly
1/2Tbsp minced parsley to garnish
Spiral organic Extra Virgin olive oil to drizzle
METHOD
In a pot, add 1Tbsp Spiral organic Extra Virgin olive oil and Riverina Grove crushed garlic, heat and stir through onion and potato, add the Riverina Grove Garden vegetable pasta sauce and vegetable broth, when it comes to boil, turn down and simmer with lid until potatoes and onions become tender enough. Remove it from the stove and cool down.
Blend to smooth using blender or stick blender. Add half of fresh cream and salt and pepper, stir well, pour it into the bowl.
Swirl the remaining fresh cream, garnish with minced parsley and sliced baby tomatoes, drizzle Spiral organic Extra Virgin olive oil, serve with bread.
