Basil, Fennel and Potato Soup with Mediterranean Cheese Croûtons

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp olive oil
• 1 small onion
• 4 garlic
• ½ fennel
• 200g/7oz Anya potatoes, cooked until tender, chopped
• 300ml/10fl oz hot vegetable stock
• 6 fresh basil
• 2 thick slices white bread
• 55g/2oz Gruyère
• 3 sunblush tomatoes, chopped
• 6 black olives

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a saucepan over medium heat. Add the chopped onion, sliced garlic and chopped fennel, and cook gently for about 8 minutes until softened.

2. Add the chopped cooked potatoes and hot vegetable stock. Bring to a simmer and cook for about 10 minutes until the vegetables are very tender.

3. Meanwhile, preheat the oven to 400°F (200°C). Cut the bread into cubes, spread on a baking sheet, and grate the Gruyère over the top.

4. Bake the bread and cheese for about 8 minutes until the cheese melts and the croûtons turn golden and crisp.

5. Add the basil leaves to the soup and blend until smooth. Return it to the pan and reheat gently for 2 minutes.

6. Ladle the soup into bowls. Top with the chopped sunblush tomatoes, chopped black olives and cheese croûtons, and serve warm.