Courgette and Cavolo Nero Soup with Cheesy Garlic Bread Croutons

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Step 1.

Add 3 tbsp of olive oil to a large pan and place over a medium heat. Dice the onion and fry gently for a few minutes along with the bay leaves.

Step 2.

Add the courgette and a good pinch of salt, cook for another few minutes.

Step 3.

Roughly chop and add the cavolo nero or kale and cook for about 5 mins until softened.

Step 4.

Dice the potato and add to the pan along with the chilli flakes (if using). Then add the stock and 3 of the peeled whole garlic cloves.

Step 5.

Stir well and bring to a simmer, cook until the potatoes are completely soft (about 20 mins).

Step 6.

While the soup cooks, make the croutons. Tear up the ciabatta into roughly 1 inch cubes.

Step 7.

Put the softened butter into a bowl (you can microwave it for a few seconds) then mince the remaining garlic and finely chop the parsley, add both to the butter with a pinch of salt and mix.

Step 8.

Heat a frying pan over a medium heat, add the butter and then the bread. Fry well, tossing until golden brown and crunchy. Tip onto a plate and grate over the parmesan which will melt a little bit.

Step 9.

When the soup is ready, blitz with a stick blender until smooth. Then season with salt and lemon juice to taste. Finely chop the tarragon, add and stir.

Step 10.

Add the soup to bowls and top with the cheesy garlic bread croutons.

1 Onion
2 Bay Leaves
2 Courgettes
200g Cavolo Nero or Kale
1 Large Potato
1/2 Tsp Chilli Flakes
1L Vegetable Stock
4 Cloves Garlic
1 Lemon
Handful of Fresh Tarragon
Half a Ciabatta Loaf
50g Butter
Handful of Parsley
50g Parmesan
Salt
Olive Oil