Spiced Vegetable Soup with Crisp Croutons
A warming winter soup that turns everyday vegetables into something vibrant, nourishing and perfect for sharing at home or in school!
Ingredients
Notes
- Blitz the onions and carrots in a food processor until finely chopped, or chop by hand.
- (Optional croutons) Heat oven to 220°C/200°C fan/gas 6.
- Heat the oil in a large saucepan over medium heat. Add the onion and carrot with a pinch of salt and cook for 5–6 minutes until starting to soften.
- Stir in the garlic and peppers, cooking for 1 minute.
- Add the harissa paste, cumin seeds and chilli powder, stirring for 1 minute.
- Pour in the stock, increase to medium-high heat and cook for 15–18 minutes until the veg is soft.
- For croutons: toss bread cubes with oil, season, and bake 8–10 minutes until golden and crisp.
- Blend the veg mixture until smooth (in a blender or using a hand blender).
- Season to taste, ladle into bowls, and top with yogurt and croutons if using.
