![Vegetable Soup with Croutons](/on/demandware.static/-/Sites-LCNZ-Library/default/dw17a4f6f0/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000001348_ENG.png)
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 large onion
- 2 leeks
- 2 large carrots, peeled
- 2 celery sticks
- 250g potatoes , peeled
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, crushed
- 1 (400g) tin chopped organic tomatoes
- 1 tsp sugar
- 2 tbsp vegetable stock, dissolved in 500ml hot water
- 2 tins cannellini beans, drained and rinsed
- 5 baby marrows, sliced
- A swirl of cream or crème fraiche
For the croutons:
- 5 slices of Ciabatta, cut into small cubes
- 2 tbsp olive oil
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Method
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1Dice all the vegetables into equal sized chunks.
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2Heat the oil and the butter in your Le Creuset Casserole dish or saucepan.
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3Saute onion until soft and translucent. Add the leeks, garlic and cook for another minute or two followed by the carrots, celery and potato.
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4Stir to coat and fry gently until the vegetables begin to soften.
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5Add the tomatoes, sugar and prepared vegetable stock and stir in the cannellini beans.
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6Cover, 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.
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7In a blender, blitz the vegetables until smooth and season to taste.
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8Add 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.
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9To make the croutons, place the bread cubes into a hot pan and drizzle with olive oil.
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10Toss the cubes to coat them evenly in the oil and sauté until they become golden brown and crispy.
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11Make the croutons just before serving to prevent them from gong soggy.