Vegetable soup with croutons

Ingredients

• 1 onion
• 2 carrots
• 1 leek
• 2 potatoes
• 800 ml unsalted stock
• 1 tbsp olive oil
• 2 slices wholemeal bread, cubed

Contains: Wheat

Method

1. Chop the vegetables and soften in the oil 8 minutes. Add the stock and simmer 20 minutes.
2. Blend smooth. Toast the bread cubes in the oven 8 minutes.
3. Serve lukewarm for your child with croutons to drop in; salt the adults' bowls.