Bring stock and water to boil in a medium sized saucepan over high heat. Reduce heat to a simmer
Use a julienne peeler, grater or knife to thinly cut the carrot, zucchini and celery into strips
Add the vegetables, including onion and capsicum to the stock and simmer for 5 minutes or until just cooked through. Season to taste
Meanwhile, preheat grill and place the breadstick slices on a baking tray. Grill until golden brown, turn over and top with shredded cheese
Return to grill and cook until cheese has melted and is golden brown. Divide soup between four serving bowls and top each with two slices of cheese toast
Tips & Hints
For a more substantial soup stir in shredded chicken and quick cook noodles. Try adding 1/2 cup of tomato pasta sauce to the soup for extra flavour. Julienne peelers are available at Asian grocers or cookware stores.
