Nutrition balance score
Good
Glycemic Index
61
Moderate
Nutrition per recipe
Calories1389.5 kcal (69%)
Total Fat76.2 g (109%)
Carbs158.6 g (61%)
Sugars34.1 g (38%)
Protein25.1 g (50%)
Sodium3031.2 mg (152%)
Fiber26.5 g (94%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

2carrots
peeled and diced

2celery sticks
diced

1leeks
diced

1onion
large, diced

25gbutter

1parsnip
large, peeled and chopped

400gfloury potatoes
diced

600mlvegetable stock
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120gfrozen peas

double cream
plus extra for serving

sea salt

freshly ground black pepper

2 Tbspolive oil

20gbutter

2 sprigsrosemary
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2 sliceswhite bread
or sourdough, diced into large cubes
Instructions
Step 1
Heat the butter in a large pan. Add the carrots, celery, leek and onion with some seasoning, cooking for 10 minutes until softened down.
Step 2
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.
Step 3
Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies with a good drizzle of double cream.
Step 4
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.
Step 5
Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.
Notes
4 liked
0 disliked
Easy
Delicious
Go-to
Kid-friendly
Makes leftovers