Name: Root vegetable soup with cheesy toasts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Root vegetable soup; 2 medium carrots (240g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 1 large parsnip (350g), chopped coarsely; 2 medium potatoes (400g), chopped coarsely; 4 centimetre fresh ginger (30g), chopped coarsely; 50 gram butter; 1/4 cup loosely packed fresh sage leaves; 2 teaspoon honey; 3 1/2 cup vegetable stock; 1/2 cup (125ml) pouring cream; 2 tablespoon fresh chives, chopped finely; Cheesy toasts; 1 small brioche loaf (360g), or sourdough; 1/3 cup (25g) flaked parmesan

Ingredients

Root vegetable soup

2 medium carrots (240g), chopped coarsely

2 stalks celery (300g), trimmed, chopped coarsely

1 large parsnip (350g), chopped coarsely

2 medium potatoes (400g), chopped coarsely

4 centimetre fresh ginger (30g), chopped coarsely

50 gram butter

1/4 cup loosely packed fresh sage leaves

2 teaspoon honey

3 1/2 cup vegetable stock

1/2 cup (125ml) pouring cream

2 tablespoon fresh chives, chopped finely

Cheesy toasts

1 small brioche loaf (360g), or sourdough

1/3 cup (25g) flaked parmesan

Method

1.Blend or process chopped vegetables with the ginger, in batches, until finely chopped. Melt butter in a large saucepan over medium heat; cook sage about until fragrant. Add vegetable mixture; cook, until softened.

2.Add honey to pan; cook, stirring, until vegetables are golden. Stir in stock; bring to the boil. Reduce heat; simmer, covered, 15 minutes or until vegetables are soft. Cool 10 minutes.

3.Meanwhile, make cheesy toasts. Preheat grill. Thinly slice brioche into 12 slices. Toast one side of brioche slices under grill; turn, sprinkle with cheese. Grill until browned lightly.

4.Blend or process soup, in batches, until smooth. Return soup to pan; add cream, stir until heated through. Season to taste.

5.Sprinkle soup with chives; drizzle over a little extra cream, if you like. Serve with cheesy toasts.

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