Roasted Broccoli and Almond Soup

Serves: 4-6 | Prep: 15 minutes | Cooking: 35 minutes | Dairy Free – Vegetarian/Vegan

INGREDIENTS

4 garlic cloves, whole, peeled

2 tablespoons extra virgin olive oil

2 teaspoons dried chilli or paprika

6 pieces soy and linseed bread or multigrain bread, cut into rounds using a cookie cutter (approximately 30-40mm) and toasted

2 cups broccoli, roasted

½ cup almonds, roasted

250g tinned cannellini beans, rinsed, drained

2 tablespoons lemon juice

1½ litres good quality chicken stock

Parsley, to serve

SHOPPING LIST

4 garlic cloves

Extra virgin olive oil

Dried chilli or paprika

½ loaf soy and linseed bread or multigrain bread

2 broccoli heads

100g roasted almonds

400g can cannellini beans

1 lemon

1½ litres chicken stock

1 bunch parsley

UTENSILS LIST

Baking tray

Sharp knives

Food processor

Small saucepan

Measuring cups/spoons

METHOD

1. Pre-heat the oven to 180-200°C and on an oven tray, place the broccoli, garlic, olive oil and chilli, cook for 10-15 minutes.
2. Let the mixture cool for 10 minutes.
3. In a food processor, add all of the ingredients apart from the stock and blend until smooth.
4. Place the mixture into a saucepan with the stock and cook on a low heat for 10 minutes.
5. Serve with crusty multigrain bread.

Tip: I love this soup as a light meal or serving as an entrée at a dinner party. For extra creaminess, top with goat or ricotta cheese.