This soup is the “what can I make for dinner when there’s nothing in the house” soup. My philosophy is that there is always something in the house. Between your pantry and your fridge, you can always whip up a soup that when blended, no one has to know how ugly it was before. This soup is one of those dishes that uses whatever you have lingering in your crisper drawer- half an onion, 1 carrot, you get the idea.

Ingredients

• olive oil

• 1 white onion

• 2 cloves garlic

• 1 large carrot

• 1 stalk celery

• 4 cups broccoli, fresh or frozen

• 1 can full fat coconut milk (unsweetened)

• 1 cup unsweetened almond milk, or any non-dairy milk

• salt and pepper to taste

• 2 cups cubed rustic bread

• 2 tablespoons olive oil

• dried herbs such as thyme and oregano

Directions

Heat the olive oil in a medium sized saucepan over medium heat. Quickly peel and chop the onion and garlic and throw in the pot. Peel and chop the carrot and chop the celery and add those as well. Stir a few times. Add the broccoli and the liquids. Reduce to a simmer and cover. Let cook for 20-30 minutes or until the veggies are soft. Puree in a blender and then add back to the pot. Taste and adjust with salt and pepper.

Meanwhile, heat the oven to 400 degrees F. Toss the bread cubes with the olive oil in a bowl and add the herbs and salt. Spread out on a baking tray and bake until toasted and beginning to brown.

Serve the soup in bowls with the croutons.