Vegetarian consomme recipe

Ingredients

• 100 g olive oil
• 2 g salt
• 1 g pepper
• 100 g Flora Plant Cream Double 31% Fat
• 2 g garlic
• 100 g Violife Creamy
• 80 g basil leaves
• 20 g pine nuts
• 150 g sunflower oil
• 20 g Violife Prosociano grated
• 1 kg different colour cherry tomatoes
• 200 g Fennel slices
• 100 g sugar
• 100 g water
• 200 g Violife greek white, brunoise
• 100 g black olive slices
• 100 g apple capers
• 10 chervil
• 10 g Fennel leaves
• 10 g olive oil