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Carrot & Potato Soup with Homemade Croutons

March 8, 2016

Garlic Bread

Surprisingly I’ve never made my own garlic bread.  Here I am browsing over the most complicated and artistic recipes and I haven’t even finished working on the basics.  Thank goodness I realised this in time before making this gorgeous soup.  My garlic bread croutons were a success and the kitchen smelled so good.  Garlic is a hard thing to eat without properly including it in a recipe but cooked slightly on bread is just heaven.  Hurray!

This recipe was taken from gluten free cooking for heath (Anness Publishing Ltd, 1998).

IMG_5699

Ingredients:

olive oil, 1 large onion, 300g carrots (peeled and sliced), 325g potato (peeled and cubed), 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp hot chilli powder, 900ml vegetable stock, salt and pepper, 2 garlic cloves (crushed), 1 tbsp butter, 4 slices bread (crusts removed and cut into cubes).

Method:

  1. Heat 1 tbsp oil in a large saucepan.
  2. Add the onion, carrots and potato and cook gently for 5 minutes.
  3. Stirring occasionally add the ground spices.  Season to taste.
  4. After a minute stir in the stock, bring to the boil and then cover to let simmer for 45 minutes.
  5. Heat the butter in a frying pan and add the garlic and cook for 30 second.
  6. Add the bread cubes and stir until bread is golden brown.
  7. Serve the soup in bowls before adding the croutons and a little garnish.
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From → Soups

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