1 large broccoli head, roughly chopped (florets and stalks)
5 cups vegetable stock
Salt and pepper
Topping
1 tsp olive oil
⅓ cup roughly chopped almonds
Salt and pepper
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and celery, stir as the veggies soften for a few minutes
3
Add the broccoli, stock, salt and pepper, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: add the olive oil to a pan over medium heat, add the almonds, salt and pepper and stir as the almonds toast until golden and fragrant
6
Serve each bowl of soup with a small scattering of toasted almonds
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories226
% Daily Value *
Total Fat17g22%
Total Carbohydrate16g6%
Protein7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peeled and roughly chopped
6 garlic cloves, roughly chopped
1 cup chopped celery
1 large broccoli head, roughly chopped (florets and stalks)
5 cups vegetable stock
Salt and pepper
Topping
1 tsp olive oil
⅓ cup roughly chopped almonds
Salt and pepper
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and celery, stir as the veggies soften for a few minutes
3
Add the broccoli, stock, salt and pepper, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: add the olive oil to a pan over medium heat, add the almonds, salt and pepper and stir as the almonds toast until golden and fragrant
6
Serve each bowl of soup with a small scattering of toasted almonds
