BUDGET-FRIENDLY MEALS

Creamy carrot soup with garlicky seeded croutons

■ Serves 4 ■ Prep 5 mins ■ Cook 25 mins VEGETARIAN

1½ tbsp oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, 2 crushed and
1 left whole
1kg carrots, thinly sliced
1.5 litres hot vegetable stock
½ small bunch of thyme
2 thick slices sourdough
1 tbsp mixed seeds
1 tbsp chopped parsley
1½ tbsp double cream, plus extra to serve (optional)

1 Heat 1 tbsp oil in a flameproof casserole dish. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme. Season, then bring to the boil. Lower to a simmer and cook, covered, for 25 mins or until the carrots have softened.

2 Meanwhile, heat the oven to 220C/ 200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread on a baking sheet and bake for 8-10 mins, or until golden brown and crispy. Mix with most of the chopped parsley and set aside.

Remove the thyme from the soup and blitz with a hand blender until smooth. Stir through the cream and season. Ladle the soup into four bowls, drizzle over a little extra cream, if you like, and scatter over the croutons and remaining