Soup of Mediterranean verdures

Ingredients

• 2 litres vegetable stock
• 2 large Spanish onions, chopped
• 3 leeks, chopped
• 4 carrots, chopped
• 2 parsnips, chopped
• 1 small swede, chopped
• 3 large potatoes, chopped
• 100–200 ml double cream
• Garlic croutons, to serve

Method

1. Put the vegetable stock, onions, leeks, carrots, parsnips, swede and potatoes in a large saucepan. Bring to the boil, then reduce the heat and simmer until every vegetable is tender.
2. Let the soup cool enough to blend safely, then process it until smooth.
3. Return the soup to the saucepan. Stir in 100ml double cream, adding more from the recorded range if wanted, and reheat until piping hot.
4. Season to taste and serve with garlic croutons.