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
- Heat the oil in a large pot and then add the onions. Cook on a medium-low heat until soft, about 5-7 minutes.
- Add the leek, potato and garlic and cook for 5 minutes.
- 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.
- Add the cavolo and turn off the heat cover with the lid on and leave to soften while you cook the croutons.
- 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.
- 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
- Serve the soup with the grated parmesan and crouton’s on top.