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Provencal Vegetable Soup With Basil

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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.
  Cubed potatoes 1⁄4 Pound
  Sliced onions 2
  Red bell peppers 2 , seeded and chopped
  Chopped tomatoes 14 Ounce
  Zucchini 7 Ounce, trimmed and sliced in rounds (Courgettes)
  Garlic 6 Clove (30 gm), chopped
  Olive oil 3 Tablespoon
  Thyme sprig 1 Small
  Bay leaf 1
  White wine 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Chopped basil 2 Tablespoon
  French bread slice 4
  Goats cheese slices 4

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.

Recipe Summary

Everyday, Healthy

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Provencal Vegetable Soup With Basil Recipe