Cooking Instructions
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Step 1
In a medium soup pot, heat the
Olive Oil (30 mL)
over medium heat. Once hot add the
Yellow Onion (1)
and
Garlic (2 cloves)
and sauté until the onions have softened.
Step 2
Add the
Broccoli (1 head)
and season with
Salt (3 g)
and
Ground Black Pepper (1 g)
. Cook for 8-10 minutes, or until the broccoli is crisp and tender.
Step 3
Add the
Cannellini White Kidney Beans (1 can)
,
Vegetable Broth (480 mL)
,
Oat Milk (240 mL)
, and
Nutritional Yeast (6 g)
. Bring to a boil, and turn off the heat. Use a stick blender to purée the soup.
Step 4
Bring mixture to a boil, then simmer for 5 more minutes. Stir in the
White Wine Vinegar (5 mL)
and remove from heat.
Step 5
To make the garlic croutons, heat a skillet over medium heat. Add the
Olive Oil (30 mL)
,
Garlic (2 cloves)
, and
Dried Thyme (as needed)
, and sauté for 30 seconds or until the oil is hot.
Step 6
Add the
Sourdough Bread (2 slices)
and fry until crispy. Season with
Salt (3 g)
.
Step 7
Serve soup hot, topped with croutons and
Scallions (to taste)
.
