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.

Original article published at Natural Awakenings