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.
Ingredients
- 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
Directions
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.
Watch The Video
This recipe was recently featured in Eat Bread Again: The New Breads That Can Help You Lose Weight.
Rating
This recipe has not been ratedTried this recipe? Log in to DoctorOz.com to rate it and find more recipes just for you.
Rating
This recipe has not been ratedTried this recipe? Share your rating below!
Follow Oz
Sign up for the daily newsletter