Broccoli and Almond Soup

Another easy and very tasty soup to make. Both broccoli and almonds are packed full of great antioxidants.

Ingredients

1 large onion

2 cloves of garlic

225g potatoes

1 large or 2 small heads of broccoli

75g flaked almonds

A knob of butter

A glass of dry white wine

700ml vegetable stock

150ml crème fraiche

A small bunch of parsley, coarsely chopped

Method

• Chop the onion, peel and chop the garlic, peel and cut the potato into cubes and cut the broccoli into small pieces (stalk and all).

• Gently toast the flaked almonds on a dry pan.

• Melt the butter in a large pot and add the onion and garlic; sweat until softened but not coloured.

• Add the potatoes and wine and bring to the boil to reduce the wine a little.

• Add the stock and bring back to the boil, then decrease the heat and simmer for 5 minutes.

• Add the broccoli and cook for a further 6–8 minutes, then stir in two or three teaspoons of the crème fraiche, the parsley and two or three teaspoons of the almonds.

• Take the pot off the heat and allow to cool slightly.

• Blend until smooth with a hand blender or in batches in a jug blender.

• Return to the heat and stir in the rest of the crème fraiche. Once hot, serve with some toasted flaked almonds sprinkled over each bowl.