Vegetable soup with homemade croutons
I am always asked ‘Sarah, why is my soup so thick?’ Well, the trick is not to overload it with vegetables — a little goes a long way with this recipe. What’s great about vegetable soup is there are no big rules...
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
25g butter
2 tbsp olive oil
1 medium potato, chopped into small cubes
2 carrots chopped into small cubes
1 leek diced
1 garlic clove crushed
1 tsp fresh thyme leaves
1 bay leaf
1 tbsp self-raising or plain flour
1 pint vegetable stock
30 ml fresh cream
1 tsp freshly-chopped parsley
Salt and freshly-ground black pepper
Fresh cream to garnish
For the croutons
3 tbsp olive oil
2 bread slices, crusts removed and cut into small cubes.
Salt and freshly-ground black pepper
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