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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