Vegetable soup with blue cheese croutons

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Vegetable soup with blue cheese croutons

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

Serves 4

2 cups diced vegetables, carrots, celery, onions, parsnip, potatoes, pumpkin, swede
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.