Black eye bean soup with bread chips
1/2 a butternut squash, peeled and cut into cubes
3 big carrots, peeled and sliced
1/2 a leek, washed and sliced
2 to 3 courgettes, peeled and sliced
1 can of black eye beans, drained
2 vegetable stock cubes
(I also added some leftover veggies I had in the fridge)
Put all the above ingredients in a pan and cover with water. Bring to the boil and then simmer over a low heat for 30-40 minutes. Remove from the heat, drizzle a little olive oil and add salt if needed before blending.
Make the bread chips (this is what A. calls them!) just before serving. Cut a thick slice of bread, preferably 2 to 3 days old, into finger sized pieces. Drizzle a little olive oil into a frying pan and when it's hot add the bread. Let it cook on all sides until golden and crispy.