Garden Veggie Soup with sourdough croutons
A quick, convenient and vegan soup option? Where do we sign up. This recipe is so filling you won’t even notice its meat-free. The easiest way we’ve found to get in your 5 serves of veg. Add it to your rotation and load up on the good stuff. Category : Dinner & Lunch
You will need
Method
1. Heat a little oil in a large pot, add in leek, zucchini, parsley, cauliflower, three quarters of your garlic, potato, celery and fry for 5-7 minutes until softened slightly. 2. Add in water and cook for 10 minutes or until tender. Add in cavelo nero, cook for a further 5 minutes or until everything is tender. 3. Meanwhile, in a shallow fry pan, fry the sourdough and remaining garlic in a little olive oil & salt. 4. Drain ingredients, reserving cooking liquid then add to a blender along with salt, pepper and a ladle full of the cooking liquid. Blend until smooth and creamy. Season to taste. 5. Serve in bowls with sourdough croutons & crispy garlic, drizzle with olive oil.
2 Tbsp Vegetable Broth Garden Veggie 1-2 tsp salt 2 cups cavelo nero (Tuscan Kale)
1 cauliflower, cut into florets 2 potato, peeled and cubed
1 bunch parsley, sliced 4 sticks celery, sliced 1 leek, sliced 2 zucchini, sliced 1 bulb of garlic, sliced 1-2 tsp pepper Olive oil 1 ltr water Sourdough, cubed
13
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