This version is as true to the vegetable soup I grew up with, even though it sometimes came from a carton! It's a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons - they keep well in an airtight container and are also lovely added to a salad for flavour and crunch.
Prep: 10 minutes
Cook: 30 minutes
- 2 tbsp olive oil
- 25g unsalted butter
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 2 celery sticks, thinly sliced
- 2 leeks, sliced
- 1 large carrot, peeled and chopped
- 1 large parsnip, peeled and chopped
- 400g floury potatoes, diced
- 600ml vegetable stock
- 120g frozen peas
- Good drizzle of double (heavy) cream
- Good grating of fresh nutmeg
- Sea salt and freshly ground black pepper
For the croutons:
- 2 tbsp olive oil
- 20g unsalted butter
- 2 sprigs of rosemary
- 2-3 slices of white or sourdough bread, diced
- Heat the oil and butter in a large pan. Add the onion, garlic, carrots, celery and leeks and cook for 10 minutes until softened down. Season well.
- Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.
- Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies.
- To make the croutons, 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 5-6 minutes until golden and crisp on all sides. Season with sea salt.
- Add the cream to the soup and a good grating of nutmeg and serve with the rosemary croutons.
How to freeze
Allow to cool completely. Once cool, transfer to a sturdy freezer bag or container and freeze for up to 6 months. Defrost slowly in a pan over a low heat.