Zucchini & Bread Soup
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.
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.