A delightful and creamy broccoli soup enhanced with fresh herbs and topped with crispy garlic croutons for a comforting meal.
Preheat your oven to 200°C (390°F).
Preheating ensures even cooking for the croutons.
Cut the bread into small cubes and place them on a baking tray.
Using slightly stale bread makes the croutons crispier.
Drizzle the bread cubes with olive oil and sprinkle with garlic powder. Toss to coat evenly.
Ensure all bread cubes are evenly coated for consistent flavor.
Bake the bread cubes in the oven for 10 minutes, turning them halfway through, until golden and crispy.
Keep an eye on the croutons to prevent burning.
Heat a large saucepan over medium heat and add a splash of olive oil.
Heating the pan ensures the vegetables cook evenly.
Add the chopped leek and garlic to the pan and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Add the diced potato, broccoli florets, and vegetable stock to the pan. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
Simmering gently helps retain the vegetables' nutrients.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a standard blender to avoid spills.
Stir in the chopped parsley and basil, and adjust the seasoning with salt and pepper.
Adding herbs at the end preserves their fresh flavor.
Serve the soup in bowls, topped with a dollop of sour cream and the crispy croutons.
Garnish with extra herbs for a vibrant presentation.
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