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:

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.