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Vegetable soup trio
Fruit and vegetables
2
onions
, diced
4
garlic
cloves, sliced
4 sticks
celery
2
leeks
(white parts only), diced
150g/10½oz
floury potatoes
, peeled and diced
1 small bunch
thyme
, tied together
500g/1lb 2oz
courgettes
, diced
300g/10½oz
watercress
, stalks removed
½
lemon
, juice only
drizzle
basil
oil, to serve
handful fresh
basil
leaves, to serve
350g/12oz roasted
carrots
6 crispy
sage
leaves, to serve
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
1.5 litres/2½ pints
vegetable stock
2 tsp oz vegan cream, to serve
2 tbsp
olive oil
salt and freshly ground
black pepper
100g/3½oz
caster sugar
2 tbsp
sherry vinegar
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz vegetarian
Parmesan
or Old Winchester cheese, to serve
Other
2 tbsp croutons, to serve
1 tbsp chopped chives, to serve
100g/3½oz croutons, to serve
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