Organic Broccoli Soup with Parmesan Crostini

Serves 4-6 people
Cooking time: 30 minutes

2 heads of organic broccoli, roughly chopped
1 yellow onion, peeled and chopped
1 garlic clove, peeled and chopped
pinch of chili flakes
4 cups low sodium vegetable stock
1 medium Russet potato, peeled and chopped
2 tablespoons extra virgin olive oil
salt and pepper

4 slices crusty bread
2 tablespoons extra virgin olive oil
1 garlic clove (for rubbing on the bread)
parmesan reggiano (for shaving on top)

Heat the olive oil over medium heat. Add the onion and saute until beginning to soften (about 5-7 minutes). Add the garlic and chili flakes and saute for one more minute. Add the stock, potato, and broccoli. Bring to a boil, reduce heat to low, cover and simmer until all the vegetables are cooked through (about 20 minutes).

Transfer the soup into a blender in batches and puree until smooth. If needed, more stock may be added to achieve desired consistency. Return to the pot and season to taste with salt and pepper.

Meanwhile, to make the crostini, toast the bread. Then, rub it with olive oil and the garlic cloves.

To plate, ladle the soup into bowls. Top each bowl with a crostini. Shave parmesan reggiano on top. Garnish with a little fresh cracked pepper. Enjoy!

Source for Ingredients
organic broccoli, organic onion, organic Russet potatoes, whole grain sourdough bread, and organic garlic from the Hollywood Farmers Market