Vegetable soup with cheese croutons

Name: Vegetable soup with cheese croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Courgettes (about 200 g); 2 Spring onions; 1 Garlic clove; 3 discs Toast; 40 g Gouda cheese; 1 TABLESPOON Oil; 1 l Vegetable broth; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
2 Spring onions
1 Garlic clove
3 discs Toast
40 g Gouda cheese
1 TABLESPOON Oil
1 l Vegetable broth
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Wash and clean the zucchini and cut into small cubes. Wash spring onions and cut into fine rings. Peel garlic and press it through a garlic press. Cut out 4 circles (4 cm Ø) from each toast slice.
2
Finely grate the cheese. Heat oil in a pot. Sauté the zucchini, spring onions and garlic. Deglaze with broth, add bay leaf, bring to the boil. Let simmer for about 5 minutes. Line baking tray with baking paper.
3
Place toast circles on top and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes. Remove the laurel from the soup. Season soup with salt and pepper and serve.
4
Add 3 cheese croutons to each soup.