1Heat the butter and oil in a large saucepan and add the onion, garlic and most of the parsley. Sauté until soft. Add the vegetables, tomato paste and enough stock to cover.
3Stir well and season to taste with salt and pepper. Bring to the boil, cover and simmer for 15–20 minutes, until the vegetables are just cooked.
5Add the gbejniet and press down lightly to submerge. Cover and cook for a couple of minutes to heat the cheese. Add the remaining parsley to the soup and stir through.
7Ladle the soup into bowls, topping each with a round of gbejniet.