VEGETABLE SOUP WITH WHITE BREAD CROUTONS
INGREDIENTS
PROCESS
- Cut the cabbage into julienne strips and the carrots, zucchini, brocoli and pepper in medium dice.
- Fill a pot halfway with water and add all vegetables.
- Simmer over medium heat for 20 minutes until soft.
- Remove the lid, add 10 g oil and boil for 10 minutes over high heat.
- Add the parsley and season with salt and pepper.
- Remove from the heat and mash the vegetables with a hand mixer.
- To make the croutons place 25 g oil and 7 garlic cloves in a small pan.
- Simmer until the garlic softens.
- Cut the bread in small cubes and place in a pan.
- Add the garlic confit, salt, pepper and mix.
- Bake for 15 minutes at , stirring now and then in order to get the cubes crunchy throughout.
- Take out of the oven, garnish the soup and serve.
