Free Healthy Recipe - Leek and Celery soup with crunchy croutons

Dairy free, Low carbohydrate, Low GI, Low sugar

Simple, cheap, and tasty. The croutons turn it from being slightly boring unless it's served with something on the side. And they are especially good to make when the bread is turning a bit stale.

Ingredients

1 tbs olive oil

3 cups leeks, diced

4 cups celery, diced

4 sprigs thyme

1 bay leaf

1½ litres vegetable stock

½ cup raw cashews

130 g sourdough bread

1 tsp olive oil

Method

Preheat the oven to 180C

Heat the olive oil in a large stockpot.
Add the diced leek and celery and saute for 4 - 5 minutes.
Add the thyme, bay leaf, stock, and cashews and bring to the boil.
Reduce the heat to simmer and cook for 45 minutes.
Allow to cool slightly. Remove the bay leaf and thyme sprigs and blend until smooth. Season to taste.

TO MAKE THE CROUTONS
Cut the bed into even-sized cubes. Sprinkle with 1 tsp olive oil and arrange on a baking tray in a single flat layer, evenly spaced out.
Place in the oven to crisp for 10 minutes.

Serve the crotons on top of the soup and season with pepper.

Makes 4 servings

Prep Time:	20 mins
Cooking Time:	45 mins
Ready in:	65 mins
Suitable for:
Soup

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Nutritional Information - Per Serve
Kj	1274 kj
Calories	304 kcal
Fat	16 g
Saturated Fat	2 g
Total Carbohydrate	26 g
Total Protein	10 g
Fibre	6 g

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