Vegetable soup and cheese toasts

Peel the potatoes and carrots. Wash the leek well and slice it into rounds, keeping a little of the green. Cut the potatoes and carrots into small 1 cm cubes.

In the nonstick skillet over medium heat, cook the leek rounds with a pinch of salt for 3 min without browning.

Add the potato and carrot cubes to the skillet with the leek. Stir well and cook for 2 min over medium heat.

Add the water to the saucepan, add the vegetables from the skillet and bring to a boil. Lower the heat and let it simmer, covered, for 15 min, until the vegetables are tender.

While the soup cooks, cut the bread into two thick slices. Toast them dry in the nonstick skillet over medium heat until golden on both sides.

Grate half the Emmental (30 g) and keep the rest for topping.

Taste the soup and adjust the seasoning with a pinch of salt and pepper if needed. Ladle the soup into bowls.

Spread the grated cheese over the toasted bread. Slide them under the oven broiler for 2 min to melt the cheese, or cover them with a lid to melt it with steam.