A hearty country soup with rustic croutons - a perfect winter warmer.
Pre-heat the oven to 180C, 350F, Gas Mark 4. Heat 1 tbs of the oil in a large saucepan. Add the onions and cook for 2-3 minutes on a medium heat, until starting to turn brown.
Add the garlic granules, cook for a further minute, before adding in the chopped vegetables (reserving the courgettes), and stir well.
Add 1 tbs of the mixed herbs, as well as the stock then simmer for 10 minutes, or until the vegetables are tender.
Meanwhile, for the croutons cut the bread into 1 cm cubes. Place on a baking tray and drizzle with olive oil, sprinkle with the remaining mixed herbs and roast in the oven for 8-10 minutes, or until golden brown.
When the vegetables are tender stir in the courgettes and cook for 1 minute. Season the soup with salt and pepper and serve the broth in warm bowls with a little drizzle of olive oil and a few of the croutons.