Ingredients

4 slices of stale bread 5 cups of water ( if you have a carcass to hand make a simple stock)

Dried red chilli 3 bay leaves 2 cloves of garlic

The rind of any cheese (Parmesan works really well.)

The stalks of any green vegetables (we use cauliflower outer leaves, broccoli stems, cavolo stalks, or hearts of cabbage)

Introduction

This is a wonderful way for us to use up yesterday’s bread. Stalks and hearts of green vegetables have a wonderful flavour – it’s a shame to discard them.

Method

Wash & chop all the stalks finely.

Place a little oil in a saucepan large enough to comfortably hold all the ingredients. Once the oil is warm add the vegetables, chilli & garlic and a little salt – sweat over a very low heat, stirring frequently for ten minutes.

Then add the water, turn up the heat slightly and cook until almost all the water is absorbed. Tear the bread and add to the soup.

Turn off the heat, drizzle over plenty of oil and grate over the rinds. Serve in warm bowls.

 

Spring

Celebrates local
Celebrates local
Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
Wastes no food
Wastes no food