Rustic Sprouted Bread Soup

Reminiscent of a Tuscan bread soup, this version is made with sprouted grain bread, which lends a nutty flavor and rich texture to a stock and yogurt soup base. It's a satisfying soup that pairs well with salad, a sandwich, or as a main dish by itself.

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4 slices sprouted bread, cut into 1/2 inch cubes
3 tbsp butter or grapeseed oil
1 small diced onion
1 1/2 cups diced mushrooms
1 cup diced celery
1 tsp salt
Freshly ground pepper
2 tsp chopped fresh rosemary
2 cloves garlic, finely chopped
5 cups vegetable or chicken stock
1/2 cup plain Greek yogurt
1 egg yolk
1/4 cup finely chopped parsley

1. In a large pot or Dutch oven, warm the oil and brown the bread for 4-5 minutes, until it starts getting golden spots.


2. Add the onions, mushrooms, celery, salt, and pepper and keep sauteeing for 4-5 minutes until the veggies start to soften.


3. Add the broth, bring almost to a boil, then lower the heat, and simmer for about 20 minutes.


4. In a small bowl, mix the egg yolk with the yogurt and then whisk into the soup. Stir in the parsley and serve.