Fresh Courgette Soup with Tomato-Mozzarella Baguettes
3 - 4 portions | with Italian herbs & fresh basil
Crispy bread, melted mozzarella and warm, sweet tomatoes - with this recipe you'll have it on the table in 20 minutes!
Tags:
Recipe
Allergens:
Rye
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
10 g
Fresh basil
200 g
Passata
1 sachet(s)
Italian seasoning
1 bulb(s)
Mozzarella
(Contains Milk)
2 piece
Tomato
1000 milliliters
Courgette soup
(Contains Milk May be present Mustard, Fish, Peanuts, Egg, Gluten, Soy, Lupin, Tree nuts, Celery, Sulphites)
Not included in your delivery
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3347 kJ
Calories800 kcal
Fat33.3 g
Saturated Fat13.4 g
Carbohydrate93.4 g
Sugar20.3 g
Dietary Fiber11.7 g
Protein29.1 g
Salt5.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C.
- Cut the demi-baguettes in half lengthways.
- Finely chop the basil.
- In a small bowl, combine the passata with the Italian herbs, the extra virgin olive oil, half of the basil and some salt and pepper.
2
- Dice the tomatoes.
- Tear the mozzarella into small pieces.
- Transfer the baguettes to a parchment-lined baking sheet and evenly spread the tomato sauce, then top with the mozzarella and tomatoes.
3
- Put the bread in the oven for 6 - 8 minutes, or until the cheese has melted.
4
- Garnish the bread with the rest of the basil, then season with salt and pepper to taste.
- Slice the bread and serve on a large plate or dish.