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Parmesan crust soup
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Parmesan crust soup

By ranya1970 (GoodFood Community)
Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Never throw parmesan crusts - they are the real secret of a good vegetable soup.


  • 1 aubergine
  • 3 tomatoes
  • 1,5 l stock (chicken or vegetable or veal)
  • 1 tsp tomatoes-garlic paste
  • 2 potatoes
  • 1 sweet potato
  • 4 parmesan crusts
  • handful parsley
  • salt, pepper


  • STEP 1
    Heat oven to 190C.
  • STEP 2
    Slice the aubergine and the tomatoes.
  • STEP 3
    Cover the baking tray with baking paper and place the aubergines and the tomatoes on the tray.
  • STEP 4
    Roast for 40 mins.
  • STEP 5
    Chop the parsley.
  • STEP 6
    Peel and chop the potatoes and the sweet potato.
  • STEP 7
    Boil the stock and add the tomato-garlic paste, the potatoes and the parmesan crust.
  • STEP 8
    Simmer for 15-20 mins.
  • STEP 9
    Add the sweet potato slices and simmer for 10 mins.
  • STEP 10
    Add the roasted vegetables and simmer for 5 mins.
  • STEP 11
    Season the soup and serve in bowls topped with the cooked parmesan crusts and the chopped parsley.

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Rating: 5 out of 5.1 rating

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