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Vegetable Soup With Croutons
This tasty soup is a perfect way to ensure children eat their vegetables and to use up any leftover veg in the fridge.

Vegetable Soup With Croutons

Servings: 6

Ingredients

1 large onion, peeled
2 leeks, thoroughly washed to remove any grit
2 large carrots, peeled
2 celery sticks
250g potatoes, peeled
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter (see Tips for vegan recipe)
1 tsp NOMU One For All Rub or Grinder
1 clove garlic, minced
1 x 400g tin chopped tomatoes
1 tsp sugar
2 tbsp NOMU Vegetable STOCK, dissolved into 500ml hot water
2 tins cannellini beans, drained and rinsed
5 baby marrows, sliced
A swirl of cream or crème fraiche, to serve (see Tips for vegan recipe)

Croutons:
5 slices ciabatta, cut into small cubes
2 tbsp NOMU Extra Virgin Olive Oil

Directions

Dice all the vegetables into equal-sized chunks. Heat the Olive 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.

To make this meal vegan-friendly, omit the butter and swap the cream/creme fraiche for tinned coconut milk.

Ingredients

1 large onion, peeled
2 leeks, thoroughly washed to remove any grit
2 large carrots, peeled
2 celery sticks
250g potatoes, peeled
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter (see Tips for vegan recipe)
1 tsp NOMU One For All Rub or Grinder
1 clove garlic, minced
1 x 400g tin chopped tomatoes
1 tsp sugar
2 tbsp NOMU Vegetable STOCK, dissolved into 500ml hot water
2 tins cannellini beans, drained and rinsed
5 baby marrows, sliced
A swirl of cream or crème fraiche, to serve (see Tips for vegan recipe)

Croutons:
5 slices ciabatta, cut into small cubes
2 tbsp NOMU Extra Virgin Olive Oil

Directions

Dice all the vegetables into equal-sized chunks. Heat the Olive 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.

To make this meal vegan-friendly, omit the butter and swap the cream/creme fraiche for tinned coconut milk.

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