While the weather here in Indiana can’t make up its mind, it is turning into the time where we start getting excited about soups, slow-cooked easy meals, braises & all food warm & comforting. And while it is technically still summer – tell that to the stores, the crisp mornings have me craving soups. Creamy Veggie Soup with Rosemary Croutons is warming, comforting and nourishing & soup is an easy way to get extra veg into your diet. And it uses both fresh & frozen veg: parsnips, leeks, potatoes, carrots, peas & of course onion & garlic. Blitzed until velvety. It’s perfect for an easy Sunday night dinner or weekday lunches. If green peas aren’t your thing, substitute with a couple of handfuls of spinach leaves right at the end of cooking. Now I know you can buy croutons but making your own, especially these ones, elevate a humble veggie soup. And homemade croutons are infinitely better than the dry, teeth-shattering supermarket varieties.
Any leftover will freeze for up to three months.
CREAMY VEGGIE SOUP WITH ROSEMARY CROUTONS
Ingredients
- 2 tablespoons olive oil
- 2 celery sticks, chopped
- 1 leek, washed thoroughly & chopped white & tender green part only
- 1 large onion, chopped
- A pinch of Salt and freshly ground pepper
- 4 garlic cloves, minced
- 1 large parsnip, peeled & chopped
- 2 russet potatoes, peeled & chopped
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 to 4 cups (750 – 1000ml) chicken or vegetable broth
- 12 oz (375g) bag frozen carrot and pea mix about 8 oz carrots and 4 oz of peas
- 1/2 cup (125ml) cream, plus a little extra for serving (or sour cream for serving)
ROSEMARY CROUTON
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 smallish sprigs of rosemary
- 2 cups cubed rustic bread such as ciabatta
Instructions
- Heat the oil in a pot or Dutch oven over medium heat. Add the celery, leek, onion and a pinch of salt and pepper. Cook for 5 to 10 minutes until softened.
- Add parsnip, potatoes, 2 teaspoons salt, garlic powder, onion powder, a generous pinch of pepper and broth. Bring to the boil, then reduce to a simmer and cook covered for 20 minutes until the veggies are all tender.
- Add the carrot and pea mix. Bring the soup to a simmer, covered. Cook for 3 to 5 minutes until hot. Spoon out about 1 – 1 1/2 cups of the vegetables for garnish and if you prefer some chunks in your soup. This isn’t necessary, you can blitz the whole quantity if you prefer.
- Blitz the soup in batches in a blender or with a stick blender until velvety smooth.
- Add the soup back to the pot with most of the reserved vegetables, I keep some aside for garnish. Add 1 cup of the cream; heat until hot. then remove from the heat.
To make the croutons:
- While the soup is cooking, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5 to 6 minutes until golden and crisp on all sides, stirring occasionally. Season with sea salt.
- Ladle soup into warm bowls. Top with a drizzle of cream, croutons, the vegetables for garnish and lots of freshly ground pepper.