Green Soup with Croutons
Soups are, for reasons unknown to me, often neglected when choosing a “proper” meal. This recipe, however, will surely fill your tummy. So if you don’t like your soup quite thick, you should add some water here. Anyway, here’s to soups – enjoy.
2 cups potatoes, peeled
2 cups broccoli
spring onions, a handful chopped
1/4 cup nutritional yeast
1 tsp. salt
pepper, chili flakes
1 tsp. mustard
1 tsp. canola oil
2 cups vegetable broth or water
2 slices whole grain toast, diced
1. Heat potatoes, broccoli, and vegetable broth (or water), and spring onion. Make sure the potatoes are covered with water while the broccoli will be on top, so as to steam it. Leave for about 15-20 minutes (until the potatoes are tender).
2. Add nutritional yeast, salt, pepper, chili flakes, and mustard, and stir well. Simmer for another five minutes or so.
3. In a pan, fry the diced toast in canola oil for a couple of minutes to roast it gently. Serve together with the soup.