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
Preparation:
- To make the soup; melt vegan butter in a saucepot over medium heat.
- Add garlic and cook until fragrant.
- Add broccoli and cook for 2 minutes.
- Crumble in the vegetable stock cubes and add water.
- Cook for 8 minutes or until the broccoli is tender. Puree the broccoli with an immersion blender.
- Stir in Dijon mustard and almond milk. Simmer for 3 minutes.
- Adjust the seasoning.
- To make the croutons; preheat the oven to 160°C and line a baking sheet with parchment paper.
- Coat the Lizza cubed Toast Squares with olive oil and Italian herbs. Toast in the oven for 8-10 minutes, stirring occasionally.
- Serve the soup topped with croutons.
Nutritional information (per serving): 220 kcal, 9g carbs, 14g fats, 11g protein, 4g sugar, 9g fibre.