Broccoli soup with Croutons

  • Ingredients for 4 portions
  • For the soup:
  • 15 g Vegan butter
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 450 g broccoli florets
  • 2 vegan vegetable stock cubes
  • 750 ml water
  • 1 tsp Dijon mustard
  • 60 ml unsweetened almond milk
  • Salt and pepper, to taste
  • For the croutons:
  • 2 Lizza Toast Squares, cut into cubes
  • 30 ml olive oil
  • 1 tsp Italian herb seasoning
  • Salt, to taste

To the Toast Squares

Preparation:

  1. To make the soup; melt vegan butter in a saucepot over medium heat.
  2. Add garlic and cook until fragrant.
  3. Add broccoli and cook for 2 minutes.
  4. Crumble in the vegetable stock cubes and add water.
  5. Cook for 8 minutes or until the broccoli is tender. Puree the broccoli with an immersion blender.
  6. Stir in Dijon mustard and almond milk. Simmer for 3 minutes.
  7. Adjust the seasoning.
  8. To make the croutons; preheat the oven to 160°C and line a baking sheet with parchment paper.
  9. Coat the Lizza cubed Toast Squares with olive oil and Italian herbs. Toast in the oven for 8-10 minutes, stirring occasionally.
  10. Serve the soup topped with croutons.

Nutritional information (per serving): 220 kcal, 9g carbs, 14g fats, 11g protein, 4g sugar, 9g fibre.

Ingredients for low carb and keto friendly Broccoli soup with Croutons