The weather is like it should be in a study week, stormy so I’m not tempted to go outside but the kitchen is still luring;
1 big courgette (or 2 small ones)
4 garlic cloves
1 teaspoon of thyme/oregano mixed
Vegetable stock homemade or powdered (I’ll write a recipe for this below)
Some old bread in cubes
Pepper and salt
Cut the onion and garlic small. Warm some olive oil in a soup pot and sauté the onions on a medium fire. When the onions are soft, add the garlic and the herbs.
Add the potatoes and the vegetable stock and cook until the vegetables are soft.
Puree the soup and add pepper and salt to taste. This it is a very healthy and light soup but of course you can make it softer by adding some cream to it.
Cut the bread into cubes. Warm a nice layer of olive oil in a skillet, you need enough oil to coat all your bread cubes. Bake the bread on high fire and season generously with pepper and salt. Turn the heat of, add the finely grated parmesan and coat the cubes with it, the cheese will melt to the bread. You can do this in the oven as well but this way you don’t have to warm the entire oven for just some bread cubes.
Basic Vegetables stock
1 big carrot
1 garlic clove
1 teaspoon coriander seeds
1 bay leaf
Half the onion and garlic and cut the leek and carrot in pieces, don’t peel any of the veggies, we’re going to use everything. (the longer you are going to cook it, the bigger you cut the veggies) Put all the ingredients with peel and all in a pot, add cold water and bring to a boil. Let this simmer for an hour or so and strain the stock. Press all the liquid from the vegetables and your stock is ready to use.
Remember this is a very basic stock, just flavors and no salt, you should add the salt to the soup later.