Soup is such a good way of using up veggies or if you want a big vitamin boost. I’m a fan of broccoli in a soup as I think it adds such a nice flavour. I do also think it is good to cook the veggies for minimal amount of time so they keep all their goodness and flavour. I have made croutons a few times now but these were made with leftover sourdough bread and they were really delicious. This is a hearty, comforting bowl of goodness. It freezes really well too.

Ingredients (serves 4)

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 large leek, finely sliced
• 1 large garlic clove, finely chopped
• 1 medium potato, peeled and diced
• 1 litre hot vegetable stock
• 1 broccoli head, roughly chopped
• couple of sprigs of thyme
• 2 bunches of cavolo nero or kale, ribs removed, roughly chopped
• freshly ground black pepper and sea salt to season
• grated parmesan to serve

For the croutons

• chunk of stale sourdough, roughly torn into pieces
• 20g parmesan, grated
• 1 tbsp olive oil
• sprig of thyme, leaves picked
• pinch of salt
• freshly ground black pepper

Directions

1. Heat the oil in a large pot and then add the onions. Cook on a medium-low heat until soft, about 5-7 minutes.
2. Add the leek, potato and garlic and cook for 5 minutes.
3. Pour in the stock and add the broccoli and thyme sprigs. Bring to a rolling simmer and cook for 10-15 minutes until all the vegetables are fork tender.
4. Add the cavolo and turn off the heat cover with the lid on and leave to soften while you cook the croutons.
5. Preheat the oven to 200 degrees Celsius (fan). Add the bread pieces to a small bowl drizzle over the olive oil and lightly mix to coat. Add the parmesan, thyme leaves and a pinch of salt and pepper and mix again. Place on an oven proof dish and bake for 10 minutes or until golden.
6. To serve, remove the thyme sprigs from the cooked soup and blitz with  a hand blender. Season with a crack of black pepper and salt
7. Serve the soup with the grated parmesan and crouton’s on top.