Broccoli and Almond Soup

Broccoli and Almond Soup

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

Calories 1240

310 per portion

Serves 4:

A knob of butter

2 cloves of garlic

1 large onion

225g potatoes

A glass of dry white wine

700ml of vegetable stock

1 large or 2 small heads of broccoli

150ml of crème fraiche

75g flaked almonds

A small bunch of parsley

Method

Chop the onion and garlic, peel and cut the potato into cubes and cut the head of 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 off until softened not coloured. Add the potatoes and wine and pump up the heat to full, reduce the wine a little then add the stock and bring to the boil and then simmer for 5 mins.

Add the broccoli and cook for a further 6-8 mins then stir in 2/3 of the crème fraiche, parsley and 2/3 of the almonds. Take the pot off the heat and allow to cool slightly.

In batches put it through the blender or use a hand blender until smooth.

Return to the heat and then serve with some toasted flaked almonds and crème fraiche on top.