Do not be put off immediately by the color of this soup. It is indeed very green, and healthy. That does not mean that it is gross! Because of the spring onion and bouillon it is super tasteful and herby. A nice autumn soup for the healthy days.

Makes: 2 bowls of soup
Prep time: 5 minutes
Cooking time: 15 minutes
Equipment: Cooking pan, frying pan and blender

1 courgette/zucchini
2 hands of fresh spinach
3 spring onions
1 bouillon cube
500 ml of water
20 ml soy cream

For the croutons:
3 slices of bread of your choice
2 tablespoons of olive oil
pepper and salt

Wash the zucchini and spring onions and cut into small pieces. Put them in a large soup pot together with the bouillon cube and water. Bring to the boil and cook for 10 to 15 minutes over medium heat until the vegetables are tender. Remove the pan from the heat, add the spinach and soy cream and blend with the hand blender or regular blender into a smooth soup.

To make the croutons, cut your favorite bread into cubes with a knurled knife. Heat the 2 tablespoons of olive oil in a frying pan over medium heat. Now fry the pieces of bread in the pan until they are crispy. Stir occasionally so that all sides become crispy. When the croutons are ready, add the salt and pepper.