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Vegetable Soup With Croutons

Vegetable Soup With Croutons

Yields1 Serving
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SOUP
1 tbsp butter
1 large onion
2 leeks
1 garlic clove, crushed
2 large carrots, peeled
2 celery sticks
250g potatoes, peeled
1 (400g) tin chopped organic tomatoes
1 tsp sugar
2 tins cannellini beans, drained and rinsed
5 baby marrows, sliced
A swirl of cream or crème fraiche
CROUTONS
5 slices Ciabatta, cut into small cubes
DIRECTIONS

Dice all the vegetables into equal sized chunks. Heat the oil and butter in a heavy-based casserole dish or saucepan and sauté the onion until soft and translucent. Add the leeks, NOMU One for All and garlic and cook for another minute or two followed by the carrots, celery, and potato. Stir to coat and fry gently until the vegetables begin to soften. Add the tomatoes, sugar and prepared vegetable stock and stir in the cannellini beans. Cover, bring to the boil and simmer until the vegetables become soft and tender.

Add the sliced baby marrows and cook for 5 minutes or until just soft. In a blender, blitz the vegetables until smooth and season to taste. Add a swirl of cream or a dollop of crème fraiche and serve with crunchy croutons, a sprinkle of thyme leaves and grated cheese on the side.

To make the croutons, place the bread cubes into a hot pan and drizzle with olive oil. Toss the cubes to coat them evenly in the oil and sauté until they become golden brown and crispy. Make the croutons just before serving to prevent them from going soggy.

TIP: This is a perfect way to ensure children eat their vegetables and to use up any of your leftover vegetables.


 

SHOP THE PRODUCTS

Ingredients

SOUP
 1 tbsp butter
 1 large onion
 2 leeks
 1 garlic clove, crushed
 2 large carrots, peeled
 2 celery sticks
 250g potatoes, peeled
 1 (400g) tin chopped organic tomatoes
 1 tsp sugar
 2 tins cannellini beans, drained and rinsed
 5 baby marrows, sliced
 A swirl of cream or crème fraiche
CROUTONS
 5 slices Ciabatta, cut into small cubes

Directions

DIRECTIONS
1

Dice all the vegetables into equal sized chunks. Heat the oil and butter in a heavy-based casserole dish or saucepan and sauté the onion until soft and translucent. Add the leeks, NOMU One for All and garlic and cook for another minute or two followed by the carrots, celery, and potato. Stir to coat and fry gently until the vegetables begin to soften. Add the tomatoes, sugar and prepared vegetable stock and stir in the cannellini beans. Cover, bring to the boil and simmer until the vegetables become soft and tender.

Add the sliced baby marrows and cook for 5 minutes or until just soft. In a blender, blitz the vegetables until smooth and season to taste. Add a swirl of cream or a dollop of crème fraiche and serve with crunchy croutons, a sprinkle of thyme leaves and grated cheese on the side.

To make the croutons, place the bread cubes into a hot pan and drizzle with olive oil. Toss the cubes to coat them evenly in the oil and sauté until they become golden brown and crispy. Make the croutons just before serving to prevent them from going soggy.

TIP: This is a perfect way to ensure children eat their vegetables and to use up any of your leftover vegetables.

Vegetable Soup With Croutons