I am here with another variation of broccoli soup. Next, to carrot and pumpkin, broccoli soup is definitely one of my favorites. Though it is nothing serious, it is the third day now on antibiotics and I feel its effects. I feel so weird... that's the only way I can describe it. I am quite forgetful too.

It has been years if not decades since I had to take antibiotics or any other meds and my body is definitely not used to it. So that's why I made myself some comfort food.

7 more days and it will be over. Already stocking up on probiotic food to heal my gut after this treatment.

Anyhow, how are you guys? On my side of the world they are celebrating yet another new year. 3 days of water fun. Though I have to work I might join in on the last day - Tuesday - as Wednesday and Thursday are our days off. All will depend on how the antibiotics are interfering with my active life. Never felt as strange and sleepy before.

But let's talk broccoli soup now.

BROCCOLI SOUP WITH BASIL-PARSLEY PESTO RYE CROUTONS

INGREDIENTS (serves 3-4 people for lunch)

Pesto croutons

1 cup fresh basil leaves
1 cup fresh parsley
1/2 cup roasted cashew nuts
1/4 cup nutritional yeast
1/3-1/2 cup extra-virgin olive oil
Sea salt and black pepper to taste
Thick cubed bread slices, we use rye bread

FYI: this makes more than you need but I am sure you will find a yummy way to put this yummy pesto to good use.

The soup

1 cup onion, chopped
3 cloves of garlic, minced
1 cup carrot, chopped
5 cups chopped broccoli florets and stem
1.5 liters or 50 fl oz vegetable stock
Sea salt and black pepper to taste
1/3-1/2 cup fresh chopped chives (garnish)

DIRECTIONS

Saute all the veggies for a few minutes to add more flavor. Then add vegetable stock and cook for 20 to 30 minutes. Or until all the veggies are soft. Blend the soup in a blender or use an immersion blender instead.
Meanwhile, preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper or use a silicone mat.
Add the pesto ingredients to a blender or food processor and blend until homogenous mixture.
4.. Add the bread cubes to a medium-sized bowl and mix with some of the pesto until all the cubes are well coated. Transfer the coated bread cubes to the baking sheet and bake until crispy. This will take about 10 to 12 minutes, flipping once.
Ladle the broccoli soup into bowls and top with croutons and fresh chives.