Cabbage Soup with Croutons

Ingredients

• For the Soup
• Olive oil 1 tbsp
• Onion 1 medium, finely chopped
• Garlic cloves 2, minced
• White cabbage 1/2 medium head, core removed and shredded
• Carrots 2 medium, peeled and diced
• Vegetable stock 1 litre
• Bay leaf 1
• Dried thyme 1 tsp
• Salt to taste
• Black pepper to taste
• For the Croutons
• Stale bread 2 slices, cut into 1-2cm cubes
• Olive oil 1 tbsp
• Garlic powder 1/4 tsp (optional)
• Salt pinch

Method

1. Heat 1 tbsp olive oil in a large saucepan or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded cabbage and diced carrots.
3. Pour in the vegetable stock, add the bay leaf and dried thyme. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the cabbage and carrots are tender.
4. While the soup simmers, prepare the croutons. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
5. In a small bowl, toss the bread cubes with 1 tbsp olive oil, garlic powder (if using) and a pinch of salt until evenly coated.
6. Spread the bread cubes in a single layer on a baking tray. Bake for 8-10 minutes, or until golden brown and crisp. Keep an eye on them to prevent burning.
7. Remove the bay leaf from the soup. Season with salt and black pepper to taste.
8. Ladle the soup into bowls and top generously with the fresh croutons.