Simple tomato & parsley soup served with parmesan topped LavoshCrackers™

26 May 2016

Prep time 10 minutes
Cooking time 10 minutes
Serves 4

2 Tbsp olive oil
1 onion, chopped
1 bulb fennel, chopped
½ tsp smoked paprika, plus extra to sprinkle
2 x 400g cans tomatoes
3 cups chicken stock
12 snack size lavosh
1 cup grated parmesan cheese
2 Tbsp chopped parsley

Step by Step instructions

1. Heat oil a medium saucepan over medium high heat. Add onion, fennel and cook for 5 minutes until softened. Add paprika and stir to combine. Add tomatoes, chicken stock and simmer for 10 minutes until reduced slightly. Blend with stick blender till smooth.

2. Preheat oven to 180c. Line a tray with baking paper. Lay lavosh onto tray and sprinkle with parmesan cheese and extra smoked paprika. Bake for 5-6 minutes till melted. Serve with soup and garnish with chopped parsley.

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