Winter Stew with Croutons & Greens

by Josiah Meldrum November 06, 2024

This carlin pea recipe from Hodmedod founder Josiah was inspired by reducing food waste. It's perfect for using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe!

Do you ever get inspired by a recipe and then buy a ton of ingredients - only a fraction of which are needed for the recipe?! We do!

Take the other day. I made Niki Webster's amazing tofu and smoky chickpea recipe which calls for a marinade for the tofu. It’s so delicious! But not all of it gets absorbed by the tofu. So what to do with the few tablespoons of the stuff lurking in a jar in the fridge? Likewise the balance of the red pesto that went into the chickpeas - it needs eating, but there’s not loads left.

So today has been all about averting waste: the ingredient overshoot, but also those scraps of precious bread, stubs of delicious cheese, bundles of herby stems that need a home.

Here’s how this warming soup came together (this isn’t so much a recipe as an appeal to just throw things together & see what happens…):

Ingredients

1 can Carlin Peas
2 handfuls of Greens, washed and shredded (eg spinach, cavolo nero, collards, savoy cabbage, chard etc)
2 tbsp Rebel Recipes Marinade
1 Onion, finely chopped
2 Cloves Garlic, minced
2 tbsp Red Pesto
1 Slice Sourdough Bread
1 Rind of Hard Cheese
1 Bunch of Parsley or Coriander
Yoghurt, to serve (optional)

Method

In a saucepan brown the onion over a medium heat. Add the garlic and cook for a further few minutes.
If using hard greens add now the green and cook until mostly wilted.
Add the marinade, tin or carlin peas, including the water and stir to combine.
Add the pesto. If you're using a jar, half fill with water, stake to rinse and add to the pan.
If using spinach or chard put it in now, along with the herbs.
Meanwhile, cut the bread into 1 to 2 cm cubes - cut of the crusts if preferred (your loss).
Heat some oil in a frying pan and add your bread cubes. When they start to brown, grate over the cheese. The cheese should melt and crisp in the pan and coat the croutons.
Ladle your stew into bowls and top with your croutons and a dollop of yoghurt (optional).

Josiah Meldrum

Author

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