Spiced Vegetable Soup With Cream and Croutons by Neil Forbes
Use up those leftover veggies with a hearty, spicy vegetable soup by Chef Neil Forbes that the whole family will enjoy.
Serves 4
Prep Time: 10 mins
Cooking Time: 45 mins
Ingredients:
1 onion, peeled and roughly chopped leftover vegetables from a roast (i.e. carrots, squash, parsnips)
1 tsp mixed spice
1 sprig of thyme
1 clove of garlic, sliced
splash of cream
2 slices of bread, crusts removed , cut into 1 cm squares
2 tbsp oil
750ml-1litre stock or water
Salt and pepper (optional)
Method:
1. In a pot, add 2 tablespoons of oil and heat on the hob.
Add the onion and garlic and season. Sweat for 15 mins on a moderate heat until golden and softened.
2. Add the mixed spice and vegetables leftover from the roast and season again, add the stock and thyme. Bring to the boil and simmer for 30min until all the onion and veg is soft and cooked.
3. Add a splash of cream and carefully liquidise with a stick o r jug blender.
4. Season and pour into bowls – if required, pass the soup through a sieve for a very smooth texture.
5. OPTIONAL: To make croutons, simply heat a frying pan with the r emaining oil and add the cubes of bread. Season with salt and pepper and cook for a few mins until golden and crispy, drain and add to your soup as a crunch last minute.
Use Up: Leftover vegetables, spare slices of bread Nutrition Information: Suitable for vegetarians (depending on stock used).
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