Published Wednesday, 09 April, 2014 by Anonymous
Step 1: collect ingrediants, and follow instructions as stated. E.G. Peeled, diced, deseeded.
step 2: in a large saucean, sweat off the onion for 3-4 minutes without colure. Add the potato, celury and garlic and cook for another 4 minutes.
step 3: now add the leek, ginger and the chillie, cook off for 2-3 minutes. Then add the vegetable stock and bring the soup to a light boil.
step 4: simmer for about 15 to 20 minutes. Meanwhile with the bread, cut the sides off and cube (1cm cubes). Heat a frying pan with oil or butter for a minute, add the bread and stir constantly making sure each side gets a evan colure golden brown. Leave to one side to cool.
step 5: when the soup has had 20 minutes use a food proceser to puree the soup, make sure you leave no lumps as this will make soups texture less great. Taste to season. Serve hot with the parsly on top with croutons in a little side bowl.
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