Creamy Broccoli & Almond Soup

Recipe for Creamy Broccoli & Almond Soup



  • 50g ground almonds
  • 625g broccoli
  • 900ml vegetable stock
  • 300ml soya milk
  • Salt and ground black pepper


1 Toast the ground almonds on a baking sheet in preheated oven (180C/350F) for 10 mins until golden – set aside 1/4 for garnish.

2 Cut the broccoli into small florets and steam for 6 minutes.

3 Place remaining almonds, broccoli, soya milk and stock in a food processor and blend until smooth. Poor into a pan and gently heat. Season to taste.

4Sprinkle with reserved almonds and serve warm with 2 lightly buttered oatcakes.


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