In a pan add in the olive oil and the chopped shallot, celery and a pinch of salt and cook for about 7 minutes and then add in the garlic and cook another minute.
Next, add in the broccoli and dry mustard and some more salt and pepper and stir to combine.
Next, add in the bay leaf, parsley and basil and the vegetable broth and stir again to combine and simmer for about 15 minutes.
Then add in the milk, sour cream and spinach leaves with a pinch more salt and pepper and cook about 3 minutes. Also, remove the bay leaf and discard.
Last, transfer the soup to a blender and add the lemon juice and parmesan cheese and blend until smooth and enjoy!
For the croutons - simply cut multigrain bread into cubes and place on a baking sheet with olive oil, salt, pepper and toss to combine. Then sprinkle the parmesan cheese on top and bake at 350 for about 10 minutes until golden brown.
This soup is so good and healthy and I hope you love it as much as I do!