Provencal Vegetable Soup With Basil
|Cubed potatoes||1⁄4 Pound|
|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|
|White wine||3 Tablespoon|
|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.