Chunky Vegetable Soup with Cheesy Ciabatta
IngredientsWillowbrook Cut Soup Vegetables 400g / Willowbrook Chopped Parsley 25g / 2 Crushed Cloves Garlic / Butter 25g / White Wine 110ml / Vegetable Stock 1 Litre /Grated Mature Cheddar 125g / Fresh Chives 25g / Ciabatta Loaf / Salt & Black Pepper
1. Melt the butter in a large saucepan, then add the cut soup vegetables and crushed garlic cloves.
2. Saute over a high heat for 2 minutes without browning the vegetables.
3. Add the white wine and vegetable stock - bring to the boil before reducing the heat and simmer for approx 7- 8 minutes - without overcooking the vegetables.
4. Mix together the grated cheese with half of the herbs.
5. Slice the Ciabatta and place in a preheated grill - toasting on both sides.
6. Remove bread from the grill and add the cheese / herb topping.
7. Place back under the grill to melt the cheese.
8. Season the soup with the remaining herbs and salt & pepper.
9. Serve with the cheesy ciabatta.
If you do not like garlic, this can be omitted from this recipe.Back to Recipes