Mediterranean Soup
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Ingredients
For the croutons: 2 slices of white bread, crusts off and cut into cubes
2 tbsp olive oil
For the soup: 1 sweet potato, peeled and cut into small cubes
1 large red pepper, cut into small cubes
3 tomatoes, quartered
1 stick of celery, cut into small cubes
3 garlic cloves, whole
2 tbsp olive oil
2-3 sprigs of thyme
400ml vegetable or chicken stock
100ml fresh cream
Handful of fresh basil leaves
A few sprigs of fresh parsley
Salt and freshly ground pepper
For the croutons: 2 slices of white bread, crusts off and cut into cubes
2 tbsp olive oil
Method
Preheat your oven to 200°C/180°C fan/gas 6.
To make the croutons, toss the bread cubes in the olive oil and season with salt and pepper.
Place on a baking tray and cook for 10-12 minutes until golden.
To make the soup, place the sweet potato, pepper, tomatoes, celery and garlic onto a baking tray and drizzle with the olive oil.
Place the thyme on top and season with salt and pepper. Bake in the pre-heated oven for 15 minutes.
Cover the tray in foil to prevent the vegetables from burning and bake for an additional 15-20 minutes until everything has softened.
Remove the vegetables and place them into a saucepan.
Add the stock and cream. Add the basil leaves and parsley.
Just bring it to a light simmer, then use a stick blender to blitz the soup to a smooth consistency.
It is vital to taste the soup at this point.
Adding salt and pepper will make all the difference to the flavour, so take the time to taste and season well.
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