Use up stale bread by making croutons!
Ingredients for 4 portions
- Red cabbage 600 g
- Leek 1
- Potatoes 120 g
- Carrot 1
- Celery 1
- Onion 1
- Fresh or stale bread 200 g
- Clove garlic 1
- Extra virgin olive oil 4 tbsp (40 g)
Preparation
Roughly chop the celery, carrot, leek and onion and put them into a large pan.
Add some water (200 ml) and 2 tbsp of olive oil and simmer.
Thinly slice the potato and add it to the pan. Turn up the heat and cook for roughly 15 minutes.
Add water as needed.
In the meantime, wash (no need to dry) and thinly slice the red cabbage.
Add the red cabbage to the other ingredients, cover the pan and cook at a medium heat for about one hour.
If the soup begins to dry, add a ladleful of water now and again.
Once the cabbage has softened, remove from the heat and blend with a hand blender into a smooth, lump-free cream.
For the croutons, pre-heat the oven to 180° C and put the olive oil and chopped garlic into a bowl. Break or cut the bread into pieces (1/2 cm for fresh bread, 1 cm for stale bread), arrange on a baking tray lined with parchment paper, and brush with the oil and garlic mix. Salt to taste.
Cook it in the oven for 15 minutes until the bread is golden in colour.
Top the soup with croutons and a drizzle of olive oil before serving.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.