Zero-waste vegetable stew with toasted croutons

Cut the stale white bread into approximately 1.5 cm cubes. Finely chop the onion and garlic. Thoroughly wash, clean, and chop any leftover vegetables from the fridge (e.g., carrots, parsley root, broccoli, celery stalk, kohlrabi) into uniform, bite-sized pieces.

Heat the sunflower oil in a heavy-bottomed pot, add the finely chopped onion, and sauté with a pinch of salt for 4-5 minutes until translucent. Stir in the minced garlic and sauté for another half minute until fragrant.

Add the prepared mixed vegetables to the onion base and stir over medium heat for 2-3 minutes. Pour in the vegetable stock and season with salt and freshly ground black pepper. Bring to a boil, then cover and simmer over low heat for about 15-20 minutes, until the vegetables are tender yet still hold their shape.