I’m trying my best to stay away from yeast from now on.
(Please don’t hold me to this sentence).
I’m notorious for changing my mind often so don’t be surprised if by tomorrow you saw a new post reading, “I’m In Love With Yeast!” But as of today, I’m avoiding it now.
Last night was my farewell to my rise-assisting frenemy (man, do I love what it does to my food but hate what it does to my tummy).
I had 2 end pieces of bread left in the freezer (who eats the ends anyways?!) and with the thought of not wanting to be wasteful, I wanted to use them up before I said my final farewell.
A toast to you, yeast.
I’m toasting you. And putting you into my soup.
Broccoli Potato Soup Recipe
- 1/2 head broccoli, cut into small florets (include stems if desired–all part are welcomed!)
- 4 medium red potatoes, diced
- 1/2 onion, chopped
- 3 garlic cloves, crushed
- 3 c. vegetable broth
- 1 tsp dried thyme
- 2 Tbs olive oil
- salt to season
- Heat up oil in a medium saucepan and saute onions with thyme for 5 minutes. Add garlic and cook for another minute.
- Toss in broccoli and potatoes, along with the veggie broth. Bring to a boil. Reduce heat and simmer covered for 15-20 minutes until veggies are soft.
- Using an immersion blender (or transfer to a blender), blend soup until smooth (or whatever consistency you desire).
- Season with salt and serve with croutons (recipe below).
Gluten-Free Italian Seasoned Croutons Recipe
- 2 slices bread, cut into cubes (if it’s frozen like mine, put into the microwave for 30 seconds to defrost a little)
- 1 Tbs olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- Mix together all the spices in a small bowl.
- Lightly brush oil onto bread cubes.
- Toss cubes into the small bowl and coat bread with seasoning.
- Place into a toaster oven (or regular over at 350 degrees) and toast until brown.