Ingredients

• 150g Ciabatta
• 100g Shallot
• 140g Celery Stalk
• 1kg Zucchini
• 300g Potato
• 20g Feta Cheese
• 2 tablespoons White Wine Vinegar
• 6 tablespoons Olive Oil
• Salt as needed
• Black Pepper as needed
• 3 Garlic Cloves
• 1 tablespoon Fresh Oregano
• 5 sprigs Fresh Parsley
• 800g Vegetable Stock
• 30g Whipping Cream

Tools

• Oven
• Parchment paper
• kCook Multi
• Baking tray - medium
• Medium bowl
• Kcook bowl
• Large serving bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 180°C
4. Line a clean baking tray with parchment paper
5. Add ciabatta, feta cheese, white wine vinegar, olive oil, salt and black pepper to a clean medium bowl
6. Mix until coated
7. Transfer mixture to baking tray
8. Bake until golden brown - 15 min, 180°C
9. Remove from oven and let cool
10. Fit max blade to kCook bowl
11. Add olive oil to the kCook bowl
12. Fit kCook bowl to kCook Multi
13. Attach lid to kCook bowl
14. Heat with filler cap removed - 140°C, speed 3
15. Turn direct prep attachment to position 1
16. Slice shallot, celery stalk and zucchini into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Add garlic clove, fresh oregano, fresh parsley, salt and black pepper to the kCook bowl
19. Cook with filler cap removed - 5 min, 120°C, speed 2
20. Then add potato, vegetable stock and whipping cream to the kCook bowl
21. Cook with filler cap fitted - 20 min, 92°C, speed 3
22. Blend with filler cap fitted - 2 min, speed 12
23. Ladle soup into 4 large serving bowls
24. Add croutons to the soup
25. Serve

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