Calorie controlled cooking spray
1 medium, sliced
2 medium, peeled and sliced
1 stick(s), sliced
Vegetable stock cube(s)
1 cube(s), chicken or vegetable, make up to 1 litre with hot water
435 g, unsweetened
Wholemeal bread, sliced
2 slice(s), medium, crusts removed
2 teaspoons, level, or 16 sage leaves
4 individual, fresh, peeled and roughly chopped
- Add the stock to a saucepan and bring to the boil. Add the vegetables, cover and simmer for 20 mins until all the vegetables are tender.
- Add the chestnut purée and then use a hand blender or transfer to a liquidiser to blend until smooth. Return to the pan, bring back to the boil and keep simmering over a low heat until ready to serve.
- Cut each slice of bread into 16 squares. Spray a small frying pan with low fat cooking spray and heat until sizzling. Add the bread and cook over a medium heat for 2 mins. Turn the squares over and cook for another minute until golden. Add the sage, caraway seeds and chopped chestnuts and cook, stirring for 1-2 mins until the sage leaves begin to toast and the nuts turn golden.
- Serve the soup in warm bowls topped with the croutons, sage, seeds and nuts.