Zucchini & Bread Soup

Prep time: min
Total time: 95min
Serves 4
2
onions
2 cloves
garlic
4
zucchini
olive oil
1
vegetable bouillon cube
1/2 loaf
of ciabatta or stale bread
extra virgin olive oil
1/2 bunch
of fresh mint (½ oz)
calories
209
fat
6.6 g
saturated fat
1 g
carbs
26.2 g
sugar
9.4 g

Directions

  1. Peel and finely slice the onions and garlic, then trim the zucchini and halve lengthways, cut away the fluffy core and finely slice them. Put all these into a large saucepan on a medium-low heat with a lug of olive oil. Cook slowly for around 1 hour 15 minutes, stirring occasionally and adding a splash of water, if needed – you want the zucchini and onions to really cook down, and get super soft and caramelized – go gently, and in return you get big flavor.

  2. Once the time’s up, crumble in the bouillon cube and tear in the bread in quite rough chunks. Pour in 4 cups of boiling water, bring back to a boil, then simmer for a further 10 minutes, or until thick and delicious. Season to perfection, add a good drizzle of extra virgin olive oil, then finely chop the mint leaves and stir into the soup. Divide between your bowls and tuck in.

Tip

Just like the sausage panzanella, this recipe is perfect for using up stale bread, helping you waste less.