Equal Choice

Roast Vegetable Soup with Goat's Cheese Bruschetta

2 medium red onions, cut into wedges

3 cloves garlic, peeled

1 large red capsicum, deseeded, sliced

1 large yellow capsicum, deseeded, sliced

1kg ripe tomatoes, roughly chopped

¼ cup extra virgin olive oil

2 Tbsp EQUAL Spoonful

1L vegetable stock

2 Tbsp red wine vinegar

1 cup basil leaves

300g crusty baguette or ciabatta bread

150g goats cheese, crumbled

Sea-salt flakes and freshly ground black pepper, to season

Extra 1 Tbsp extra virgin olive oil, to drizzle

Extra ¼ cup basil leaves, to serve

Preheat oven to 180°C. Put onion, garlic, capsicums and tomato in a large roasting pan. Drizzle with olive oil and sprinkle with Equal Spoonful, then season with salt and pepper and toss well. Roast for 60 minutes or until vegetables are soft and slightly caramelised.
Transfer hot vegetables to a large saucepan. Add stock, vinegar and basil leaves. Tear ½ of the bread into large chunks and add to pan. Put pan over a high heat and bring to the boil, then reduce heat to medium and simmer for 5 minutes.
Remove from heat and set aside for 5 minutes to allow to cool slightly. Use a stick blender or food processor to puree, chunky or smooth to your liking. Season and set aside.
Preheat grill to high or oven to 250°C. Slice remaining bread into 8 pieces and lightly toast under grill or in oven. Arrange goat’s cheese on toasted bread and grill until cheese is light golden.
Ladle soup into serving bowls. Drizzle with extra oil, top with extra basil leaves, and season with a little black pepper. Serve with goat’s cheese bruschetta.

Average Quantity Per Serve