Pappa Al Zucchini

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• Step 1

  Peel and finely slice the onions and garlic, then trim the courgettes and halve lengthways, cut away the fluffy core and finely slice them. Put all these into a large pan on a medium-low heat with a lug of olive oil. Cook slowly for around 1 hour 15 minutes, stirring occasionally and adding a splash of water, if needed – you want the courgettes and onions to really cook down, and get super-soft and caramelized – go gently, and in return you get big flavour.

• Step 2

  Once the time’s up, crumble in the stock cube and tear in the bread in quite rough chunks. Pour in 1 litre of boiling water, bring back to the boil, then simmer for a further 10 minutes, or until thick and delicious. Season to perfection, add a good drizzle of extra virgin olive oil, then finely chop the mint leaves and stir into the soup. Divide between your bowls and tuck in.

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