Creamy Broccoli & Almond Soup
This recipe is great for the colder and darker autumn months. This broccoli & almond soup is packed full of vitamin C and is a great source of the essential nutrients protein, calcium and zinc. You can vary this recipe using cauliflower & cashew nuts instead of almonds if you don’t like almonds or if you are allergic.
Time to make: 20 minutes
Ingredients:
50g ground almonds
625g broccoli
900ml vegetable stock
300ml soya milk
salt and ground pepper
Method:
- Toast the ground almonds on a baking sheet in preheated oven (180C/350F) for 10 minutes until
golden – set aside 1/4 for garnish - Cut the broccoli into small florets and steam for 6 minutes.
- Place remaining almonds, broccoli, soya milk and stock in a food processor and blend until
smooth. Pour into a pan and gently heat. Season to taste. - Sprinkle with reserved almonds and serve warm with 2 lightly buttered oatcakes
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