Vegetable soup with blue cheese croutons
A tasty vegetable soup, easy to make and delicious topped with blue cheese toast.
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]|
|- saturated fat||2.5g|