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Cook
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your oven to 200C.
Step 2
Add all your chopped veggies to an oven dish and drizzle over your olive oil followed by your seasonings.
1 Onion
2 Red onion
2 Carrot
1 Red pepper
200 g Baby plum tomatoes
1 tbsp Olive oil
Salt
Pepper
1 tbsp Garlic powder
1 tbsp Mixed herbs
1 tbsp Paprika
Step 3
Give it a good mix before roasting in the oven for 45 minutes until soft and golden.
Step 4
Add your roasted veggies to a blender with your veggie stock (you may have to repeat this step twice depending on the size of your blender).
600 ml Vegetable stock
Step 5
Blend until you get a smooth mixture then pour into a saucepan along with your double cream then mix and simmer on a medium heat for 5-10 minutes (have a little taste and add more seasoning if needed, don’t hold back!!).
75 ml Double cream
Step 6
Meanwhile, place your focaccia onto a baking tray then spread over your butter, add a pinch of mixed herbs followed by your cheese slices then pop under the grill for a couple of minutes until the cheese has melted.
1 Focaccia
5 g Light butter
2 American cheese slice
Step 7
Pour your soup into a dish and season with a pinch of salt & pepper and enjoy with your grilled focaccia!!
For
3
M
I
To make the soup (makes 3x servings)
1
Onion
2
Red onion
2
Carrot
1
Red pepper
200
g
Baby plum tomatoes
Salt
Pepper
1
tbsp
Garlic powder
1
tbsp
Mixed herbs
1
tbsp
Paprika
1
tbsp
Olive oil
75
ml
Double cream
600
ml
Vegetable stock
Cheesy focaccia
1
Focaccia
2
American cheese slice
5
g
Light butter
1
pinch
Mixed herbs
Per Serving
Calories
574kcal
Fat
28g
Carbs
64g
Protein
19g
Only visible to you
Made it?
Cancel
Cook
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your oven to 200C.
Step 2
Add all your chopped veggies to an oven dish and drizzle over your olive oil followed by your seasonings.
1 Onion
2 Red onion
2 Carrot
1 Red pepper
200 g Baby plum tomatoes
1 tbsp Olive oil
Salt
Pepper
1 tbsp Garlic powder
1 tbsp Mixed herbs
1 tbsp Paprika
Step 3
Give it a good mix before roasting in the oven for 45 minutes until soft and golden.
Step 4
Add your roasted veggies to a blender with your veggie stock (you may have to repeat this step twice depending on the size of your blender).
600 ml Vegetable stock
Step 5
Blend until you get a smooth mixture then pour into a saucepan along with your double cream then mix and simmer on a medium heat for 5-10 minutes (have a little taste and add more seasoning if needed, don’t hold back!!).
75 ml Double cream
Step 6
Meanwhile, place your focaccia onto a baking tray then spread over your butter, add a pinch of mixed herbs followed by your cheese slices then pop under the grill for a couple of minutes until the cheese has melted.
1 Focaccia
5 g Light butter
2 American cheese slice
Step 7
Pour your soup into a dish and season with a pinch of salt & pepper and enjoy with your grilled focaccia!!
For
3
M
I
To make the soup (makes 3x servings)
1
Onion
2
Red onion
2
Carrot
1
Red pepper
200
g
Baby plum tomatoes
Salt
Pepper
1
tbsp
Garlic powder
1
tbsp
Mixed herbs
1
tbsp
Paprika
1
tbsp
Olive oil
75
ml
Double cream
600
ml
Vegetable stock
Cheesy focaccia
1
Focaccia
2
American cheese slice
5
g
Light butter
1
pinch
Mixed herbs
Per Serving
Calories
574kcal
Fat
28g
Carbs
64g
Protein
19g
Only visible to you
Made it?
Cancel
