Tuscan Herb Carrot Soup, with mini Garlic Butter Croutons, & Giant Rosemary Dijon & Garlic Croutons

Tuscan Herb Carrot Soup, with mini Garlic Butter Croutons,

Giant Rosemary Dijon & Garlic Dipping Croutons with lashings of Cheddar.

No Soup would be with out Freshly Grated Parmigiano Reggiano.

Croutons made from Brioche Buns, simply coated in Garlic Butter, air fried, and Cheddar added until golden brown and Bubbling.

Im also baking two loaves today infused with Parsley, Rosemary, Garlic and Dijon, I love the smell of Baking Bread 😍

Ingredients

8 x large Carrots

2 x White Onion

2 x Knorr Vegetable or Chicken Stock Pot's

1 large Red Onion

¼ Of a whole Cabbage

1 x large Potato

2 x tblsp Butter

Fresh Parsley

1.5ltr Boiling water

1x tspn Garlic Granules

1x tblsp Onion Market ingredients are Red onion, British sea salt, black pepper, dill tips, lemon peel, parsley,

2 x tblsp Tuscan Herb ingredients are garlic, British sea salt, rosemary, thyme, fennel seed, onion, basil, oregano, black pepper, bay leaf,

Directions

Chop all your vegetables, add 2 x tblsp of Butter and all your herbs to a pan,

Sautée the vegetables, until completely Caramelised and Soft,

Now add your Stock Pot's and the 1.5ltr Boiling water, simmer for around 30 minutes until the vegetables are soft and fall apart,

Remove from the heat and blend, add sea salt and cracked black pepper to taste.

You can add more stock if required to get the consistency you like.

Chop your Fresh parsley add to the soup, grate over some fresh Parmigiano Reggiano,

Enjoy.

Happy Cooking folks