Food for Thought; Carrot and Ginger Soup with Cheesy Pull Apart Bread

Today I am sharing the third of the meals we had when DinnerTime delivered their weekly box to me, as I posted about in Meal Plan #3.

This was quite possibly the one I was most excited about, I am a carb fiend.  I love bread.  And mozarella.  And sharing bread.  Though this did become a lunch for me and the toddler with a hunk of bread left over for the husband instead of a dinner mainly because the husband doesn’t believe in soup as dinner food!

The Recipe

Serves 2

Ingredients

1 loaf Wholemeal Bread, sliced as per instructions
Olive Oil
1 red onion, diced
2 courgette, deseeded and chopped
75g Mozzarella Cheese, sliced
A few leaves Fresh Basil
1/2 tsp garlic powder
1 tsp. dried herbs (Oregano and Basil)
2 carrots, peeled and chopped
1 knob Ginger, peeled and chopped
1 cube vegetable stock, dissolved in 500ml boiling water
nb. all items that are bolded are provided as part of the DinnerTime food box




How to do it

This recipe was actually really simple, so simple in fact I had my little helper with me for all of it.  Here is a top tip for cooking with toddlers – be careful when you chop onion they rub their eyes!!!!
  1. Preheat the oven to 180 degrees
  2. Cut the bread lengthways ensuring not to cut through the base, then cut across again width ways
  3. Drizzle oil on a baking sheet and place the bread on top
  4. Chop half the onion, grate the courgette, slice the mozzarella (and cherry tomatoes if you have any left over like I did).  Toss with basil, garlic powder and dried herbs
  5. Stuff this into the bread
  6. Drizzle olive oil over the cuts and sprinkle more herbs on top.  
  7. Cover with foil and bake for 15 minutes
  8. Uncover and bake for a further 10 minutes or until cheese has melted
  9. In the meantime, heat the oil in a pan, fry off the remaining half an onion until soft
  10. Peel and chop the carrots and ginger, add to the pan
  11. Dissolve the veg stock in 500ml of boiling water and add to the pan
  12. Season and cook until soft
  13. Puree the soup
  14. Serve

The Verdict

I really enjoyed the soup, the toddler wasn’t so impressed at the hit of ginger so if you are serving to little ones then I suggest that maybe you reduce the amount!
We also had left over cherry tomatoes that I used in the bread to up the veg into the toddler which worked well, but do be careful how you slice as I nearly had pieces falling off where my cuts were too close together.
Overall, healthy, nutritious and filling.  I must make soup more often.

Tasty Tuesdays on HonestMum.com

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