Broccoli soup with croutons

500 g broccoli – small florets
2 potatoes – dice
2 onion – dice
20 g ginger – grated
1 l vegetable stock
100 ml cream / vegan alternative
Salt, pepper, parsley, nutmeg
Squeeze of lemon juice
Olive oil for frying

Bread cubes without crust / toast / baquette
2 cloves garlic – pressed
Butter for frying / oil

Fry the onion cubes in olive oil until translucent.
Add the broccoli, potatoes and ginger, fry briefly and deglaze with the stock.
Let the whole thing simmer for about 20 minutes.

While the soup is simmering, fry the bread cubes and garlic in oil until golden brown.

Then puree the soup with a hand blender or food processor, add the cream and heat up again.
Season to taste.

Serve the soup in deep plates and sprinkle with the croutons. Simply delicious…