Leek Soup with Chilli and Cheese Croûtes

A creamy vegetable soup blended until smooth, served with oven-baked bread slices topped with melted cheddar and fresh chilli.

Vegetarian Soup Quick Lunch Leek

Estimated Nutrition

Calories

1045.2

kcal / serving

1045.2 kcal total

Carbs

41.5g

per serving

41.5 g total

Fat

84.4g

per serving

84.4 g total

Protein

33.8g

per serving

33.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Cheddar

mature, grated

GrainsCereals

slices

French Stick

bread slices

Liquids

400

Vegetable Stock

NutsSeeds

clove

Garlic

finely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

chopped

0.5

piece

Leek

green part only, chopped

piece

Red Chilli

de-seeded and finely chopped

Method

Preheat the oven to 180°C.

Heat oil in a pan and fry the onion, garlic, and leek for 4 minutes until softened.

Add the stock and simmer for 5 minutes.

Stir in the cream, season to taste, and blend until smooth with a stick blender.

Place bread slices on a tray and bake for 3 minutes until crisp.

Sprinkle cheese and chilli over the bread and bake for 4 minutes until melted.

Serve the soup in a bowl with the croûtes on the side.