Broccoli & Basil Soup with Garlic Croutons

Directions

1. 1
   Pre-heat your oven to 160C and line a baking tray with baking paper.In a large saucepan, heat the coconut oil over a medium heat and add the onion, cooking it for around 5 minutes until it is translucent and soft.
2. 2
   Add the garlic, stirring and cooking for a further 30 seconds.
3. 3
   Place the broccoli and zucchini into the saucepan and stir everything together for 1 minute so the vegetables gently begin to cook.
4. 4
   Add the vegetable stock, nutritional yeast and cayenne powder to the saucepan and bring to the boil before placing on the lid and turning the stove right down to allow it to gently simmer for 15 minutes.While your soup is cooking, prepare your croutons by tossing the cubes of bread in the olive oil, garlic, salt and pepper.
5. 5
   Spread them out onto your prepared baking tray and place into the oven to crisp up for 10 minutes or until they are crunchy and golden.When your soup is done and the broccoli is tender, turn off the stove and leave it to gently cool in the pot for 5 minutes.Once it has cooled slightly, puree the soup in your blender. Due to the quantity, it is best done in two batches unless you have a very large blender jug.
6. 6
   Place half the batch of soup into your blender, add half the can of cannellini beans and basil leaves and blitz for 1-2 minutes or until smooth.
7. 7
   Place the finished half of your soup back into the pot and repeat with the other batch.Once both batches are done and they are back in the pot, gently heat it over a low heat on the stove so you can combine the two batches together. Taste your soup and season with salt and pepper, if desired.Finish soup off by squeezing in the lemon juice.
8. 8
   Serve immediately topped with your freshly baked croutons and some roughly torn basil.