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
Ingredients
How to do it
- Preheat the oven to 180 degrees
- Cut the bread lengthways ensuring not to cut through the base, then cut across again width ways
- Drizzle oil on a baking sheet and place the bread on top
- 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
- Stuff this into the bread
- Drizzle olive oil over the cuts and sprinkle more herbs on top.
- Cover with foil and bake for 15 minutes
- Uncover and bake for a further 10 minutes or until cheese has melted
- In the meantime, heat the oil in a pan, fry off the remaining half an onion until soft
- Peel and chop the carrots and ginger, add to the pan
- Dissolve the veg stock in 500ml of boiling water and add to the pan
- Season and cook until soft
- Puree the soup
- Serve