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Vegetable Soup with Salty Rosemary Croutons

A modern yet simple take on a vegetable soup, with deliciously salty and crispy homemade rosemary croutons. So so yummy!

Prep:

5

minutes

Cook:

50

minutes

TOtal:

55

minutes

Ingredients

  • 1 white onions, roughly chopped
  • 1 large baking potato, cubed
  • 2 medium carrots, cubed
  • 2 cloves of garlic, finely chopped
  • 400g tinned tomatoes, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • 1 tbsp vegetable stock
  • 600ml boiling water
  • 4 tbsp extra virgin olive oil
  • 2 slices of sourdough bread, cubed
  • Two sprigs of fresh rosemary
  • 1-2 tsp salt flakes
  • Additional: fresh coriander leaves, fresh basil leaves, chilli flakes, 1 tbsp crème fraîche

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. In a large saucepan, sauté the chopped onion, cubed potato and carrots with 2 tbsp of the olive oil and gently cook over a medium heat for 20 minutes, until the potato and carrots are slightly soft. (Make sure you stir occasionally to stop the cubes from browning and getting stuck to the bottom of the pan!)
  3. Add in the chopped tomatoes, dried basil and oregano, the smoked paprika and ground nutmeg and mix. Sprinkle in some salt and pepper and cook for another 5 minutes.
  4. Mix the stock powder into the boiling water and pour into the saucepan. Cook over a low-to-medium heat for twenty minutes.
  5. In a small bowl, mix together the torn rosemary, salt flakes, sourdough bread cubes and the remaining olive oil until everything is thoroughly combined. Pour onto a baking tray and cook in the oven for roughly 7 minutes, or until turning golden brown.
  6. Liquidise the soap, adding more water if necessary and serve with the rosemary croutons served on top.
  7. Additional - I LOVE serving mine with some fresh coriander and basil leaves, and a fresh sprinkling of pepper, but this is up to you...