Soup and salad is one of my favorite dinner combinations.
I love this combination because its easy to make and chock full of nutrients. I love the texture differences, cold salad and hot soup together, variety of flavors, and depth of flavor. Here is a soup recipe to help change up your soup routine…
Enjoy!
Dairy-Free Creamy Broccoli Soup with Gluten-Free Croutons Recipes:
This dairy-free soup is made creamy by the addition of oats. Make gluten-free croutons by tossing gluten-free bread with herbs and toasting in the oven.
Ingredients:
Soup:
1 ½ Tbs olive oil
2 leeks (white & pale green parts only), wash & thinly sliced
1 Tbs fresh oregano, or 1 tsp dried
4 bunches baby broccoli, sliced into 1/2″ pieces and tops of one bunch reserved for garnish
6 cups vegetable stock
½ cup gluten-free rolled oats
1 pinch freshly ground nutmeg
Sea salt and black pepper, to taste
Croutons:
3 cups medium diced gluten-free bread
¼ cup tea seed oil or other medium to high heat fat**
1 tsp minced fresh thyme
1 tsp minced fresh oregano
1 tsp sea salt
½ tsp black pepper
**Tea seed oil (aka tea oil or camellia oil) is an edible, pale amber-green fixed oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of Camellia oleifera but also from Camellia sinensis or Camellia japonica.
Method:
Soup:
1. Heat a pot over medium-low heat. Add the olive oil, leeks, and a pinch of salt. Sauté until tender and slightly translucent, about 3 minutes.
2. Add the oregano, broccoli, stock, and oats. Season with more salt to taste and bring to a boil. Reduce heat and simmer until broccoli is tender and the oats are cooked through, about 15 to 20 minutes. Cool slightly.
3. Transfer to a blender and puree until smooth, starting on low speed and working in batches.
4. Return to pot and add nutmeg and black pepper. Taste and adjust.
Croutons:
1. Preheat oven to 350 F.
2. In a large mixing bowl, toss together the cubed bread, olive oil, herbs, salt, and pepper. Mix well to combine.
3. Distribute the bread evenly in a single layer on a parchment-lined baking sheet. Bake for 30 minutes or until golden brown and crunchy.
4. Use the croutons to garnish the soup.
Servings: 8
Inspired by: Bauman College, August 13, 2013, Blog Post
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