Vegetable soup with cheese croutons

Ideas
4 servings Prep: 20 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

30.00 ml butter
3.00 leeks — sliced
4.00 carrots — medium, peeled and sliced
2.00 yellow pepper — deseeded and cubed
2.00 ml cumin — ground
2.00 potatoes — medium, peeled and cubed
2.00 Litres stock — vegetable or chicken
4.00 bread — slices, cubed
25.00 ml oil
50.00 ml parmesan cheese — grated
5.00 ml cumin — seeds
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Method:

Heat butter and fry leeks, carrots, peppers and cumin for 2 minutes.
Add potatoes and stock and bring to the boil. Reduce heat and simmer uncovered for 15 minutes. Blend in a food processor until smooth. Return to saucepan to reheat. Season to taste and serve with croutons.
CROUTONS
Toss bread cubes, oil, cheese and cumin seeds together to coat. Place on an oiled baking tray and cook under the grill for 2-4 minutes, tossing frequently for even browning. Serves 4.



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