- Serves: 4-6
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 25 g butter
- 3 leeks, roughly chopped
- 3 medium-sized Maris Piper potatoes, chopped into chunks
- 1 large onion, chopped
- 1 turnip, chopped into chunks
- 1 swede, chopped into chunks
- 1 small Savoy cabbage, cut into chunks
- 2 carrots, cut into chunks
- 3 cloves garlic, 2 chopped, 1 left whole
- 150 g pancetta, finely cubed
- 100 ml white wine
- 1 litres chicken stock
- black pepper
- 1 baguette, sliced into rounds
- 2 tbsp olive oil
- 200 g gruyère cheese, grated
1. Heat the butter in a large casserole dish. Add the leeks, potatoes, onion, turnip, swede, cabbage and carrot and fry gently, stirring often, for 10 minutes.
2. Add the chopped garlic and pancetta, and fry for 1-2 minutes.
3. Add the wine and stock and just enough water to barely cover the vegetables, if needed. Bring to the boil, reduce the heat and simmer for 20 minutes.
4. Using the back of a fork gently crush the vegetables. Season with salt and freshly ground pepper.
5. Meanwhile, preheat the oven to 200°C/Gas 6. Place the baguette rounds on a baking sheet, rub with the garlic clove and brush with the olive oil.
6. Bake the baguette rounds for 5 minutes until golden and crispy.
7. Top the vegetable soup with the baked baguette rounds and sprinkle over the grated Gruyere.
8. Place the soup in the oven and cook until the cheese has melted and is golden brown. Serve.
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