Asparagus, Broccoli and Kale Soup with Mixed Seed Croutons from Wholesome by Sarah Graham

Ingredients

• salt and freshly ground black pepper
• 100 g roughly chopped fresh kale (or baby spinach leaves)
• 1–2 Tbsp lemon juice
• 100 g feta or goat’s cheese, crumbled (optional)
• 300 g broccoli, roughly chopped
• 300 g asparagus, roughly chopped (and roughly 2.5 cm removed from all ends)
• 2 sprigs fresh thyme
• 1 clove garlic, chopped
• 1 onion, roughly chopped
• 1 Tbsp butter
• 1 Tbsp olive oil
• 2 cups chicken or vegetable stock
• 1 Tbsp roughly chopped fresh parsley
• 1 Tbsp roughly chopped fresh basil
• 2 Tbsp pumpkin seeds
• 2 Tbsp sunflower seeds