Many moons ago I lived in California and one of my favorite things to do was going to the local beach caf and have soup n’ sandwich for lunch. In those days, soup was inevitably a creamy chowder and the sandwich a mountain of bacon, lettuce and tomatoes with lashings of mayo. Needless to say I loved it! These days, however, I still love the soup n’ sandwich concept but I try to use ingredients that nourish rather than clog my arteries.
Today’s lunch was a leftover broccoli soup from yesterday (delicious) and sliced, sprouted rye bread with avocado and tomatoes. Sprouted bread are supposed to retain more protein than other breads and the texture is just up my street, moist and soft with a sweetish flavour. You will find it in most health foods shops. But beware, it only keeps for a couple of days so you’ve got to eat it fast and keep it in the fridge in the meantime. I may try to make this bread at home and will share the recipe with you all if it is successful. In the meantime, here is the soup recipe that I hope you will enjoy.
2 whole heads of broccoli, chopped
1/2 onion, chopped
1 garlic clove, pressed
1 organic Kallo vegetable stock cube in 500ml water
1 tbsp cream (I used soy cream but you can try coconut or regular cream too)
Organic rape seed oil
Salt + Pepper
Sweat the onion in the oil until soft. Add the stock to the pan and bring to gentle simmer. Add broccoli and simmer with lid until soft-ish. Turn off heat and blend, using a hand mixer, until you have a smooth and creamy texture. Add a bit of cream and stir into the soup and top with a sprinkle of black pepper on top. If you don’t finish the soup then store in a glass jar in fridge and it will make a quick and easy snack for the following day. Enjoy! x