Vegetable soup with blue cheese croutons

A tasty vegetable soup, easy to make and delicious topped with blue cheese toast.

Vegetable soup with blue cheese croutons


Serves 4

2 cups diced vegetables, e.g. carrots, celery, onions, parsnips, pumpkin, swede, turnips
1½ L vegetable stock
4 slices French bread, toasted
40-50g blue cheese
4 sprigs parsley


Place vegetables in a large heavy-based saucepan with the stock.
Bring to the boil, reduce heat and simmer for 20-30 minutes, or until vegetables are tender.
Spread cheese on one side of the toast.
Serve soup with a piece of bread on top, garnished with parsley.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 426kj
Protein 6.8g
Total fat 3.9g
- saturated fat 2.5g
Carbohydrates 16.1g
- sugars 7.8g
Fibre 1.5g
Sodium 1430mg

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