Serves 1
Directions
- 1Chop all of the vegetables.
- 2Add olive oil, chopped onions, garlic and potato to a pot and let it simmer.
- 3Add the carrots.
- 4Add the broccoli.
- 5Add the hot vegetable stock.
- 6Add bay leaves and stir.
- 7Add frozen peas and stir again.
- 8Let it simmer for 20 minutes.
- 9Cut the french baguette into slices.
- 10Add butter, fresh parsley and minced garlic to a bowl.
- 11Mix all the ingredients in the bowl.
- 12Spread the mix on the baguette slices.
- 13Bake at 390°F for 15 minutes until the crust is crispy.
- 14Remove bay leaves.
- 15Mix the soup with a mixer.
- 16Serve with cream and parsley.
Ingredients
- 2 medium broccoli heads
- 2 medium sized carrots
- 1 medium potato
- 1 small onion
- 2 garlic cloves
- olive oil
- 5 cups hot vegetable stock
- bay leaves
- 1 cup frozen peas
- french baguette
- butter
- fresh parsley
- minced garlic
- cream
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