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

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

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

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

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

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