There’s a COLD front in the UK right now and it literally reaches your BONES 🥶 ❄️
Normally, with exams (eep! 😑) I would probably not leave the house for a good 4-5 days but with my gorgeous Leo, he needs to go out! I am so grateful for him and the reminder that there’s something outside of studying. As grateful as I am, I hate to admit I brought the Canadian winter coat out here (yes! For 2 degrees!)😂
All this talk about cold, it’s no wonder we have a need for soup, stews and all things soul warming! Introducing: the most gorgeous, fresh, and fulfilling broccoli soup 🥦
Vegan, gluten free, 20 minutes to make, and topped with GF sourdough Rosemary croutons for that added coziness!
What’s your favourite soup to make this season? 🥰❄️
BROCCOLI SOUP & GF SOURDOUGH CROUTONS
🥦 1 glug olive oil
🥦1 onion, chopped
🥦 2-3 carrots, peeled and chopped
🥦 2 garlic cloves, minced
🥦 1 tbsp fresh/dried Rosemary
🥦 2 bay leaves
🥦 2 heads broccoli
🥦 2 stock cubes & water to cover OR stock to cover broccoli
🥦 salt and lemon to taste
🥦Add the olive oil to a pain with the onion, carrots, garlic, rosemary, and bay leaves. Once soft, add the broccoli head and your stock to cover. Place a lid over your pot and bring to a boil. Reduce to a simmer and cook for 10-15 minutes until cooked through. Using an immersion blender, or a regular blender, blitz your soup until smooth.
🍞4 thick slices sourdough bread, cubed (I used GF waitroseandpartners)
🍞 1 generous drizzle olive oil
🍞 2 cloves garlic minced
🍞 1/2 tbsp chopped Rosemary
🍞 generous pinch of flakey salt
🍞preheat oven to 180. Combine all ingredients on a sheet pan and place in the oven for 5-10 minutes until edges are browning and crispy.
Serve hot with a swirl of coconut or siggisdairy skyr yogurt and a few croutons ✨