Vegetable Cream Soup with Herb Croutons

Peel and dice 125 gr Potatoes, 75 gr Carrots, ¹/₄ head Onions, and finely mince 1 clove Garlic.

Cut 40 gr White Bread into 1 cm cubes and toss in a bowl with ³/₄ tbsp Olive oil extra virgin, 1 tsp Dried Thyme, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Spread the seasoned bread cubes across a baking sheet and bake at 190°C (375°F) for 10 minutes until crisp and golden brown.

Melt 3 tsp Butter in a deep pot over medium heat, then add the minced aromatics and sauté for 4 minutes until soft and fragrant.

Add the diced root vegetables into the pot along with 5 gr Vegetable Broth, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder, then bring to a boil and simmer covered for 20 minutes until tender.

Remove the pot from heat and blend the vegetables and broth with an immersion blender until completely smooth and velvety.

Pour 50 ml Dairy Cooking Cream into the soup and stir gently over low heat for 2 minutes to incorporate without bringing to a boil.

Ladle the hot vegetable cream soup into bowls and garnish with the baked herbal croutons immediately before serving.