Last week I wanted to cook a soup I did a while ago, but I forgot where did I write the recipe, so I tried to cook it by memory and record it here 🙂 but this time added croutons.

Portion 4-5 Total time 40min

How to:

1. Cut the leak – all parts the white and green. You can cut them into big pieces as everything will be made to the creme soup.
2. Piel the carrots and potatoes and cut them into pieces and cut the onion.
3. In a deep saucepan, place the oil and wait for 2 to 3 min before adding the onion and leeks; stir a few times the leek-onion mixture.
4. After the mixture had changed colour, add the rest of the veggies and stir them a few times.
5. Keep on the oven for 5 min and add the water.
6. Leave for 15- 20 min on medium heat -or until the potatoes are fully boiled.
7. Take aside to cool down for a few minutes.
8. Use a kitchen processor to blend until silky smooth.
9. Add the salt, black pepper and any other spices you would like to add.

Bread croutons:

Note this is how I cook them, not sure if this is a proper way, but they were delicious; I even had the leftovers like a snack. 🙂

1. Cut the bread into cubes.
2. Add them to preheated pan and sprinkle the olive oil.
3. Leva for a couple of minutes and strir them so they can bake from all sides.
4. After about 5 minutes, add the spices and mix well.
5. Leave for another 3 minutes.

Serve the soup with the croutons and enjoy 🙂

Enjoy 🙂