Go Back

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!
Print Recipe Pin Recipe
Ingredients Notes

Ingredients
  

  • 2 red onions
  • 2 carrots
  • 2 garlic cloves
  • 200 g jarred roast peppers
  • 850 ml low-salt vegetable stock
  • 4 tbsp natural yogurt to serve
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 100 g slightly stale wholemeal crusty bread
  • 1 tsp olive oil

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.