| Winter vegetable soup with garlic croutons
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Ingredients
2 cloves garlic
2 slices white bread, crusts removed and cut into cubes
1 litre (1 pt 16 fl oz) vegetable stock
3 shallots, sliced
160 g (5 oz) swede, diced finely
200 g (7 oz) carrots, diced finely
100 g (4 oz) celery sliced
180 g (6 oz) celeriac, diced finely
1 sprig thyme
1 bay leaf
1 tsp chopped parsley
Natural low fat yoghurt to serve
Rub the inside of a glass bowl with one clove of garlic, throw in bread and stir around so bread takes on garlic aroma. Place croutons on a baking tray and bake in a low oven until crisp.
Bring stock to the boil and add vegetables, herbs and remaining garlic and simmer for 20-25 minutes until vegetables are tender. Remove herbs and garlic. Blitz soup with a hand blender, season and thin with water if necessary. Toss croutons with parsley. Swirl yoghurt into soup and top with croutons.
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