Spiced root vegetable soup with giant cheesy croutons

Cooking Meat Spiced root vegetable soup with giant cheesy croutons

Classic vegetable soup - its always a winning easy recipe. Cheese-crusted bread croutons just make it all the more worthwhile.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat the butter and oil in a large saucepan over medium-high heat. Cook the onion, stirring often, for 8 minutes or until golden.
  2. Add the spice mix to the saucepan and stir for 30 seconds or until aromatic. Add the vegetables and stir to coat. Add the stock. Bring to the boil. Reduce heat to low. Partially cover and simmer for 25-30 minutes or until vegetables are tender. Set aside to cool slightly.
  3. Preheat oven grill on high. Use a stick blender to blend the soup until smooth. Sprinkle the bread with the cheese. Place bread on top of the soup. Grill for 5 minutes or until cheese is bubbling. Sprinkle with herbs if using.

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20g butter
1 tbsp extra virgin olive oil
1 brown onion, coarsely chopped
1-2 tbsp Moroccan spice mix or curry powder
1.1kg root vegetables, peeled, chopped
1L chicken stock or vegetable stock
2-3 large slices sourdough bread
70g Swiss cheese, cheddar or mozzarella cheese grated
Fresh herbs, to serve

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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