Buy all ingredients right below the recipe
Ingredients
- 500 g broccoli florets
- 700 ml vegetable broth
- 1 pc red onion
- 2 tbsp olive oil
- 2 cloves garlic
- 1 pc egg
- 1 pinch salt
- 1 pinch ground black pepper
- 2 slices whole wheat toast bread
Steps
- 1Peel and finely chop the red onion. Heat 2 tablespoons of olive oil in a pot, add the onion, and sauté over medium heat for about 5 minutes. Meanwhile, crush the garlic, add it to the onion, and sauté for another 1 minute.
- 2Pour the vegetable broth into the pot, add the broccoli florets, and cook over medium heat for 10–15 minutes until the broccoli softens.
- 3Season the cooked soup with salt and pepper, then remove from heat. Crack in the egg, and immediately blend the entire mixture with an immersion blender until silky smooth.
- 4For the croutons, cut the whole wheat toast bread into cubes. In a dry pan, toast the bread cubes over medium heat until golden brown and crispy (this takes approximately 8–10 minutes).
- 5Serve the finished soup warm, sprinkled with the freshly toasted croutons.
