Summer Broccoli Soup With Herb Croutons
This vibrant, lime green-colored soup is an excellent source of potassium, fiber, vitamins B6 and C, iron, magnesium and calcium. It also contains several phytonutrients, including the carotenoids lutein, zeaxanthin and B-carotene, as well as tocopherols. For the croutons, choose a healthy bread, such as sprouted whole grain, gluten-free, almond flour or flax loaves.
Yield: 2 to 6 servings, depending on portion size
For soup:
6 cups broccoli florets, chopped
2 cups vegetable or chicken stock
1 generous pinch of sea salt
1 pinch of chili pepper flakes
3 Tbsp butter
For croutons:
1 cup diced bread
2 Tbsp melted butter
½ tsp fresh thyme, chives or other fresh garden herbs, minced
Bring the stock to a boil. Add the sea salt and chili flakes. Add the broccoli and cook until fork tender and bright green. Transfer to a blender, add butter and blend well. Taste and adjust seasoning. Serve with aged cheddar cheese and croutons.
To make the croutons, toss the diced bread in a bowl with melted butter, salt and fresh herbs. Spread the bread in an even layer on an oven-safe pan. Bake at 350º F and toast until lightly browned, about 5 minutes.
Recipe and photo courtesy of Sarah Stegner.
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