Irish Farmhouse Vegetable Soup with Rosemary Croutons

Name: Irish Farmhouse Vegetable Soup with Rosemary Croutons
Cuisine: European, British
Ingredients: 25g butter; tsp cumin seeds; tsp chilli flakes; 1 large onion, diced; 1 leeks, diced; 2 carrots, peeled and diced; 2 celery sticks, diced; 1 large parsnip, peeled and chopped; 400g floury potatoes, diced; 1.5 litre vegetable stock; 1 lamb stock pot; 120g frozen peas; Good drizzle of double cream, plus extra for serving; 2 tbsp olive oil; 20g butter; 2 sprigs of rosemary; 2-3 slices of white or sourdough bread, diced into large cubes; Lemon juice

5 steps

Updated at: Wed, 18 Oct 2023 19:31:07 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories253.3 kcal (13%)

Total Fat13.9 g (20%)

Carbs28.4 g (11%)

Sugars6.8 g (8%)

Protein5.3 g (11%)

Sodium838 mg (42%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

25gbutter

large, peeled and chopped

400gfloury potatoes

diced

1.5 litrevegetable stock

1lamb stock pot

120gfrozen peas

double cream

plus extra for serving

2 Tbspolive oil

20gbutter

2 sprigsrosemary

2 sliceswhite bread

or sourdough, diced into large cubes

lemon juice

Instructions

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.