Buy all ingredients right below the recipe
Ingredients
- 500 g broccoli (approx. 1 medium head)
- 700 ml vegetable broth
- 1 medium onion
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 egg (size M)
- 1 pinch salt
- 1 pinch ground black pepper
- 2 slices whole wheat toast bread (for the croutons)
Method
- 1Peel and finely chop the onion. Heat 2 tbsp olive oil in a pot, add the onion, and sauté over medium heat for about 5 minutes until translucent. Meanwhile, finely chop or press the garlic, add it to the pot, and sauté for 1 minute.
- 2Pour the vegetable broth into the pot, add the broccoli florets, and simmer everything over medium heat for 10–15 minutes until the broccoli is soft.
- 3Season the soup with salt and pepper. Remove the pot from the heat, crack in the egg, and immediately blend finely with an immersion blender until the soup has a creamy consistency.
- 4For the croutons, cut the whole wheat toast bread into small cubes. Toast in a dry pan over medium heat for about 8–10 minutes until golden brown and crispy.
- 5Serve the finished soup in bowls, sprinkle with croutons, and serve.
