Provencal Vegetable Soup With Basil Recipe
Provencle Vegetable Soup with Basil yet another delicious soup. The perfect mixture of potatoes, onions, red bell peppers, tomatoes, garlic cloves, zucchini (courgettes), olive oil, sprig thyme, bayleaf, white wine, fresh basil with French bread and salt and pepper to add on the taste makes Provencle vegetable soup with basil a delectable soup.
Ingredients
1/4 lb cubed potatoes
2 sliced onions
2 red bell peppers, seeded and chopped
14 oz coarsely chopped tomatoes
7 oz zucchini (courgettes), trimmed, sliced into rounds
6 chopped garlic cloves
3 tbsp olive oil
1 sprig thyme
1 bayleaf
3 tbsp white wine
Salt
Pepper
2 tbsp chopped fresh basil
4 slices stale French bread
4 slices dry goat's cheese
Directions
Put 1 1/4 cups (300 ml/ 1/2 pint) of water in a bowl and heat in the microwave for 2 minutes on HIGH.
Put all the vegetables into a casserole and add the hot water, olive oil, thyme and bayleaf.
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
Discard the bayleaf and thyme.
Add the white wine and puree the mixture in a food processor.
Add salt and pepper to taste.
Pour the soup into a tureen and sprinkle the chopped basil over.
Put the slices of French bread on a plate and place a slice of cheese on top of each.
Put all the vegetables into a casserole and add the hot water, olive oil, thyme and bayleaf.
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
Discard the bayleaf and thyme.
Add the white wine and puree the mixture in a food processor.
Add salt and pepper to taste.
Pour the soup into a tureen and sprinkle the chopped basil over.
Put the slices of French bread on a plate and place a slice of cheese on top of each.
