Broccoli Soup with Herby Croutons

Broccoli is naturally low in calories and rich in nutrients. It is quite versatile in the ways it can be prepared and consumed. Soup is one of my favourite ways of having this vegetable. My recipe is creamy and packed with flavour. Adding that Va va voom, I paired it with herby croutons and roasted cashews and chilli.

Recipe as follow:

Ingredients

• A splash of oil

• 1 medium onion peeled & sliced 

• 4-5 cloves garlic peeled

• 1 celery stalk (about 20cm piece) cut into chunky pieces

• 1 small green chilli – adjust according to heat tolerance (optional)

• 1 tbsp (15ml) vegetable stock powder 

• 3 cups (750ml) boiling water

• 1 off 300g -/+ medium head broccoli – washed and trimmed

• Salt to season

• 3 red dry red chillies (pan roast &  roughly crush)

• 2 tbsp cashew nuts (pan roast &  roughly chopped into small pieces)

Let’s cook 🙂 

Heat oil in a big pot

Toss in onions, garlic and celery stalk.  Saute until onions are soft and translucent – 3-4 mins

Pour in boiling water

Spoon in vegetable stock powder.  Cover pot and bring water to a boil.

To the boiling broth – toss in the broccoli.  Cover and cook for four (4) minutes.

After  cooking for 4 minutes – pour mixture into a blender and blend until smooth.  

Now pour the mixture back into the pot and simmer for 5 minutes.

Serve in bowls with croutons, a sprinkle of red chili flakes and crushed cashews.  Garnish with a celery leaf or two.

Croutons 

Preheat oven at 200 C (Fan)

5-6 slices Vegan Ciabatta/panini or regular white bread 

Olive oil 

Sprinkle of mixed Italian dried herbs

1 tsp garlic powder

Pinch of salt 

Cut bread up into chunky or square pieces – place in a mixing bowl. 

Drizzle a generous amount of olive oil over bread.

Sprinkle over some Italian herbs, the garlic powder and salt. 

Mix/toss well to ensure that the bread is thoroughly coated with spices.  

Place on a baking sheet.  Make sure that bread does not overlap.

 Bake for 10 minutes, turning over once after 5 minutes.