Creamy soup with black bread croutons

Prepare the vegetables: peel the potatoes, wash the courgettes and the leek, then dice everything into small cubes so they cook more quickly.

Heat the oil in a large saucepan, add the leek and cook gently over a low heat for 3 minutes.

Add the potatoes, peas and courgettes, then stir and cook for 2 minutes to allow the flavours to develop. Cover the vegetables with the hot vegetable stock. Bring to the boil, reduce the heat and simmer for 15 minutes.

Turn off the heat. Use a hand blender directly in the saucepan to blend the mixture until you have a smooth purée. Leave to cool slightly.

Cut the black bread into small cubes, heat a drizzle of oil in a small frying pan and brown the croutons, adding fresh herbs to taste.

Serve the soup hot, with the black bread croutons and plenty of Snack&Mixa cubes.