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Monday, 9 December 2013

Broccoli and Almond Soup

We are always on the lookout for new recipes to try particularly for when vegetables are in season. At the moment its broccoli time and as the weather is getting colder it's also time to enjoy lots of lovely lunchtime soups.

This soup combines broccoli and ground almonds to produce a deliciously creamy soup. If you have a surplus of broccoli cook up a big batch and freeze in portion sizes to enjoy later.


Olive oil
6 cups of vegetable stock
1 chopped onion
2 cloves of chopped garlic
1 medium sized potato peeled and cut into small chunks
4 cups broccoli florets
Half a cup finely ground almonds
4 sprigs of fresh parsley cut finely
Salt and pepper to taste


Heat the olive oil in a large pan and fry the onion and garlic until tender. Add the vegetable stock and the rest of the ingredients, bring to the boil and simmer for 15-20 minutes. Allow to cool before blending and re-heat when required.

Enjoy. Goes well if served with some freshly made crusty bread.

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