Last Thursday for dinner the Hands-On Team peeled lots of fresh spray-free tomatoes, added fresh home-grown basil, carrot, onion and seasonings to make a delicious fresh tomato soup. The other half of the team made a delicious organic butternut hummus with Moroccan spices, which was served on chunky sourdough toast along with the hot soup.
The team also made vegan ice-cream from coconut cream, soy milk, maple syrup and guar gum in the soft-serve machine, and served with either maple, passionfruit or carob topping. YUM! A favourite with young and old alike.
The left over soup was bottled and preserved, for winter use 🙂