Fall vegetable soup with cheesy croutons

Turn the oven on to 200 °C. Line the baking sheet with parchment paper.

Peel the carrots, celery root and potatoes, then cut them into 2 cm cubes. Wash the leek and slice it into rounds.

Melt the butter with the olive oil in the saucepan over medium heat. Add the leeks and let them sweat for 5 min, stirring, without browning.

Add the carrots, celery root and potatoes, then pour in the 0.4 L of broth and 0.2 L of water. Add pepper, then bring to a simmer.

Cover and cook over low heat for 25 min, until the veggies mash easily with a fork.

Lay the 2 slices of country bread on the baking sheet and spread the 40 g of shredded cheese over them. Bake for 7 min at 200 °C, until the cheese is melted and golden.

Off the heat, blend the soup until smooth. Add a little water if it's too thick, then taste and add salt if needed.

Pick the leaves off half a bunch of parsley (a few sprigs) and chop them finely. Set the rest aside.

Ladle the soup into bowls, sprinkle with the chopped parsley and set a cheesy crouton on each one.