Velvety Spinach and Broccoli Soup with Lemon Thyme Croutons

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •4 cups fresh spinach leaves, washed
• •2 cups broccoli florets
• •4 cups vegetable stock
• •1 medium potato, peeled and diced
• •1/2 cup heavy cream
• •Salt to taste
• •Black pepper to taste
• •4 slices of day-old bread, cut into cubes
• •1 tablespoon lemon zest
• •1 teaspoon fresh thyme leaves
• •1 tablespoon melted butter

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.

2. 2

   Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

3. 3

   Stir in the fresh spinach leaves, broccoli florets, and diced potato. Cook for 2-3 minutes until the vegetables begin to soften slightly.

4. 4

   Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the broccoli and potato are tender.

5. 5

   While the soup is simmering, prepare the croutons. Preheat your oven to 375°F (190°C). In a mixing bowl, toss the bread cubes with melted butter, lemon zest, and fresh thyme leaves. Spread the cubes evenly on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.

6. 6

   Once the vegetables in the soup are fully cooked, use an immersion blender to puree the mixture until smooth. For an extra-velvety texture, strain the soup through a fine-mesh sieve if desired.

7. 7

   Stir in the heavy cream and season with salt and black pepper to taste. Heat gently for 2-3 minutes to combine the flavors.

8. 8

   Serve the soup hot, topped with the lemon thyme croutons, and enjoy.