Monday, 9 December 2013
Broccoli and Almond Soup
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.
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.