Ingredients (4-6 servings):

• 3 cups vegetable stock, plus more as needed
• 3 heads of escarole, chopped
• 1 1/2 lbs of potatoes, diced
• 4 -6 cloves of garlic, diced
• 1/2 lemon, juiced
• 2-3 Tablespoon extra virgin olive oil
• Salt and pepper, to taste

Garlic Croutons:

• 1/2 loaf of your favorite Gluten-Free bread
• 4 Tablespoons olive oil
• 2 cloves garlic, minced

Directions:

1. In a large pot on medium-high heat, add your olive oil and garlic and saute for 2-3 minutes.  Add in your diced potatoes and saute for 5-7 minutes.  Toss in your escarole and saute until wilted. 
2. Pour in your vegetable broth and lemon juice and bring to a boil.  Once boiling, lower the heat to low-medium.  Whip out your immersion blender and blend your soup until it’s nice and smooth.  Let your soup simmer on low until you’re ready to eat.  Now, as with all soups, the longer your soup sits the more flavors develop!  I like to let me soup simmer for at least an hour before eating.
3. While your soup is cooking let’s bake some croutons!  Preheat your oven to 375 degrees Fahrenheit. Slice your bread into 1/2 inch cubes and toss into a mixing bowl. Stir to coat your bread with the olive oil and minced garlic and toss your mix onto a baking sheet.  Bake for about 20-25 minutes, until your bread is crispy.
4. Serve your lemon garlic escarole soup with a side of your delish crispy garlic croutons.

5. Enjoy eating whole!