Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1kilograms roma tomatoes, roughly chopped
- 1 leek, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 1/2 cup salt reduced vegetable liquid stock
- 40grams parmesan, shredded
- 4 slice sourdough seeds and grains loaf
- 1tablespoons olive oil
- 2tablespoons basil leaves
- 1 clove garlic, crushed
Nutrition per serving
1120kJ
Protein
11.4grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Heat half the oil in a saucepan over medium-high heat. Add leek, fennel and garlic. Cook, stirring occasionally, for 5 minutes until softened.
Step 2 of 4
Meanwhile, process tomatoes in a food processor until finely chopped. Strain through a sieve and discard skin and seeds. Add tomato purée and vegetable stock to pan, and season with salt and pepper. Simmer, partially covered, for 20 minutes or until vegetables are tender.
Step 3 of 4
Line a baking tray with baking paper. Divide parmesan into 8 portions on the tray. Bake for 5 minutes until melted and bubbling. Remove from oven and cool for 1 minute to firm.
Step 4 of 4
Ladle soup into bowls. Top with basil leaves and serve with parmesan crisps.
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