02 October 2018

End of week soup

Take everything left in your veggie drawer, stems included. Chop everything and sauté with some garlic and olive oil on a medium heat in a large pot for about three minutes. Add two kettles of boiled water and around 6 chicken stock cubes. Simmer for about 20 minutes. Use your old bread crusts for croutons and top with pesto and Parmesan, if you have any.  This makes a dinner for family of six in 30 minutes.