Irish Farmhouse Vegetable Soup with Rosemary Croutons

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the butter in a large pan. Add cumin seeds and chilli flakes. 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. Add the lamb stock pot. Add a little black pepper 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.

Step 5

Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.