Tornado Soup with Rooftop Bread

Ingredients

• 2 onions
• 2 cloves garlic
• 2 carrots
• 1 leek
• 2 celery stalks
• 2 potatoes
• 1 zucchini
• 2 tbsp olive oil
• 1.5 liters vegetable stock
• 1 bay leaf
• 1 tsp thyme
• 1 baguette
• 100 g grated Gruyère
• salt and pepper

Method

1. Cut onion, garlic, carrot, leek, celery, potatoes, and zucchini into pieces.
2. Heat olive oil in a large pot and sauté onion and garlic for 2 minutes.
3. Add carrot, leek, celery, potato, and zucchini. Sauté for 5 minutes.
4. Add stock, bay leaf, and thyme. Bring to a boil and simmer for 20 minutes.
5. Remove bay leaf. Roughly blend the soup with an immersion blender. Season with salt and pepper.
6. Slice the baguette diagonally into half slices, so they look like rooftops.
7. Place the bread on a baking tray, sprinkle with Gruyère, and grill until golden brown.
8. Ladle soup into bowls. Place the bread diagonally on top, resembling blown-off rooftops.

Serving notes

• Serve in a wide bowl for maximum effect.
• Arrange the bread slices diagonally and overlapping, like a chaotic roofscape.
• Sprinkle extra cheese on the bread for extra comfort.