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Favourite Vegetable Soup Gratin (Illustration)

Rustic vegetables and creamy mozzarella cheese make this soup a family favourite.

Servings

6

Prep Time

10 min

Cook Time

40 min

Vegetable Soup Gratin

Ingredients
  • 2 cups, grated Black Diamond Mozzarella
  • 2 Tbsp Lactantia Unsalted Butter
  • 1 x 796ml Canned Diced Tomatoes
  • 1 Tbsp Olive oil
  • 2, cut into 1 Turnip
  • 3, peeled and cut into 1” chunks Carrots
  • 2 peeled and cut in half Onion
  • 3, cut into 1” chunks Celery stalks
  • 4 cups Vegetable stock
  • 1 Tbsp Dry Italian spices
  • 3/4 tsp Salt
  • 1 tsp Pepper
  • 2 cups cut into cubes Rustic bread
  • 2 Tbsp, chopped Fresh rosemary
Preparation
  1. In a large pot heat the olive oil on medium high heat.
  2. Add in the turnip, carrots, and celery and cook for 1 minute.
  3. Add in the tomatoes, onion halves, and the vegetable stock.
  4. Bring to a boil, and then lower to a simmer. Add in the Italian spices, salt, and pepper, and cook for 30 minutes until the vegetables are cooked through.
  5. While the soup is cooking, in a large pan on medium heat, melt the Lactantia Unsalted Butter and add in the rosemary.
  6. Add the bread to the pan and toast, turning the cubes every once in a while.
  7. Once the soup is cooked, divide the soup into 6 bowls.
  8. Preheat the oven on Broiler.
  9. Top each soup with the cubed bread and then top the bread with the Black Diamond Mozzarella cheese.
  10. Place each bowl on a parchment lined baking sheet, and bake in the oven until the cheese is browned.
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