with basil, mozzarella and baguette
The only thing better than a warm bowl of soup for dinner is a crusty melty mozzarella baguette to have along with it. The carrots and basil make this dish vibrant both in colour and in taste.
Allergens
Utensils
Tags
Mozzarella
125 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Carrot
1 unit(s)
Tomato
4 unit(s)
Basil
10 grams
Baguette
2 unit(s)
Vegetable Stock
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Dilute the stock in 600ml hot water (double for 4p).
- Halve, peel and finely slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
- Cut the tomato into wedges.
- Tear or chop the basil into small pieces.
- Add a drizzle of oil to a large pot for the soup. Place over medium-high heat.
- Add the onion and garlic and fry for 2-3 mins.
- Add the carrot and tomato and fry for 4-5 mins.
- Add the stock and cook, covered, over medium heat for 12-15 mins.
- Cut the baguettes in half and pop onto a lined baking tray.
- Warm in the oven, 8-10 mins.
- Meanwhile, tear the mozzarella into small pieces.
- Cover the baguette halves with half the mozzarella during the last minute and let it melt in the oven.
- Remove the pot from the heat and blend the soup.
- Add additional water if the soup is too thick.
- Season with salt and pepper to taste.
- Divide the soup between your bowls and garnish with the basil and remaining mozzarella.
- Serve with the baguette alongside.
570
kcal
Energy (kcal)
2384
kJ
Energy (kJ)
15.14
g
Fat
8.74
g
of which saturates
85.01
g
Carbohydrate
16.04
g
of which sugars
0
g
Dietary Fiber
24.76
g
Protein
0
mg
Cholesterol
2.96
g
Salt
