Creamy Broccoli Soup With Homemade Pesto Rye Croutons

Today's green smoothie recipe is a hot one. Since I'm experimenting with intermitted fasting there is no breakfast for me today but I made this delicious green soup yesterday for lunch! And oh man, those croutons were a success. Though I'm not gonna go into details about intermitted fasting just yet since there are 3 different ways to do it and I'll be the genuine pig to test them out before reporting to you.

But what I already can say, in a world where foods are so abundant it doesn't hurt to give your body a break once in a while. Over the years we have learned to eat, eat, and eat. The fattier and unhealthy the better it seems... and commercial are not helping.

We live in a fat and disease promoting world. Are you ready for a change?

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Though some doctors are starting to prescribe veggies and fruits to their patients, most of us are still living on the typical standard American or Western diet high in processed convenience foods. I get it though! We are all so busy and trying to make most out of our lives and those convenient foods and tv dinner are so easy.

But they are ruining your health. Cooking healthy, fresh foods isn't so much more work. You can whip up so many plant-based healthy dishes in less than 30 minutes. It is just a matter of turning healthy foods into a habit...and according to experts making something a habit takes about 3 weeks. So why not give healthy foods a try for 3 weeks and be amazed what it does to your body. I'm sure you'll never go back to the processed crap.

Home-cooked foods taste so great and the promote health...

Ingredients

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For the pesto croutons

Thick cubed bread slices, we use rye bread
1 cup fresh basil leaves
1 cup fresh parsley
1/3-1/2 cup extra-virgin olive oil
1/2 cup roasted cashew nuts
1/4 cup nutritional yeast
Sea salt and black pepper to taste

FYI: this made more than we needed but you can use it to make a pasta pesto or why not try the pesto potato salad I shared earlier?

For the soup (serves 3 to 4 for lunch)

1 cup chopped
3 cloves of garlic
1 cup carrot
5 cups chopped broccoli florets and stem
1.5 liter or 50 fl oz vegetable stock
Sea salt and black pepper to taste
1/3-1/2 cup fresh chopped chives

Directions

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1. Saute all the vegetable for the soup for a few minutes to add more flavor. Add vegetable stock and cook for 20 to 30 minutes. Blend the soup in a blender or use an immersion blender instead.
2. Meanwhile, make the pesto croutons. Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper or use a silicone mat.
3. Add the pesto ingredients to a blender or food processor. Blend until combined.
   Add the diced bread to a medium sized bowl and mix with some of the pesto until all of the bread is coated. Transfer bread to the baking sheet and bake until crispy. This will take about 10 to 12 minutes, flipping once.
   Ladle the soup into bowls and top with croutons and fresh chives.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO

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