BOLOGNESE SOUP WITH CHEESE MELTS
SERVES 4 PREP 15 MINS COOK 50 MINS PER SERVE 2893kj
3 red capsicums, thickly sliced 2 red onions, coarsely chopped 2 tbsp olive oil 2 tbsp Worcestershire sauce 2 cloves garlic, crushed 400g can diced tomatoes 2 large vegetable stock cubes 1 litre water 1 cup bolognese sauce (recipe right) 6 slices sourdough 1 cup grated tasty cheese 2 tbsp chopped oregano 1 Preheat oven to hot, 220°C. On a large oven tray, toss capsicum and onion with the combined oil, sauce and garlic. Season. Bake 30 mins until the vegetables are soft. Transfer vegetables and any pan juices to a large heavy-based saucepan. Add tomatoes, crumbled stock cubes and water. Bring to boil over moderately y high heat.
Reduce heat to moderate. Cook, stirring occasionally, 10 mins until thickened slightly. Remove from heat. Cool slightly. Using an electric stick blender, blend until smooth. Place soup over low heat. Add bolognese sauce. Cook, stirring, 3 mins until heated. Season.
2 Meanwhile, arrange bread on an oven tray. Top with cheese. Grill 3 mins until cheese is melted and golden.
3 Serve soup topped with oregano and accompanied with cheese melts.