Parsley and Lemon Soup with Toasted Sourdough Croutons

Ingredients

• 120 g flat-leaf parsley, leaves and tender stalks roughly chopped
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely sliced
• 3 garlic cloves, sliced
• 300 g floury potatoes, peeled and cut into 2cm diceor use courgette for a lighter, lower-carb result
• 1200 ml vegetable stock
• 1 lemon, zested and juiced
• 150 sourdough bread, torn into rough 2cm piecesor use a good crusty white loaf
• 2 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• 1 pinch black pepper, freshly ground

Contains: celery, cereals gluten.

Method

1. Heat the oven to 200°C fan. Toss the torn sourdough with 2 tbsp extra virgin olive oil and a pinch of salt on a baking tray. Spread in a single layer.About 2 min
2. Bake the croutons for 10–12 minutes, turning once halfway, until golden and crisp. Set aside.About 12 min
3. Meanwhile, heat 3 tbsp olive oil in a large saucepan over a medium heat. Add the onion and celery with a pinch of salt and cook, stirring occasionally, for 8 minutes until softened but not coloured.About 8 min
4. Add the garlic and cook for 1 minute more, then tip in the diced potato. Stir everything together for 1 minute.About 2 min
5. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 15 minutes until the potato is completely tender.About 17 min
6. Remove from the heat and add all the parsley — leaves, tender stalks and all — along with the lemon zest. Blitz immediately with a stick blender until completely smooth. Working quickly while hot keeps the colour vivid green.About 2 min
7. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper. If the soup is too thick, loosen with a splash of hot water.About 1 min
8. Ladle into warm bowls, scatter over the croutons, and finish with a small drizzle of extra virgin olive oil if you like.