Seasonal Recipes to Nourish, Comfort & Warm: Roast Broccoli & Almond Soup

 

Roasted Broccoli and Almond Soup

 

This soup is a fantastic starter to a meal or can be enjoyed on its own as a light and warming meal. For extra protein and creaminess serve topped with a dollop of thick greek yoghurt or ricotta cheese. Freeze leftovers and use as an express meal.

 

Serves: 4-6

Prep: 15 minutes

Cooking: 35 minutes

 

Ingredients:

  • 4 whole garlic cloves, peeled
  • 2 tbsp. EV olive oil
  • 2 tsp. dried chilli or paprika
  • 6 pieces soy and linseed bread or multigrain bread, cut into rounds using a cookie cutter (approx. 30-40 mm) and toasted
  • 2 cups broccoli, roasted
  • ½ cup roasted almonds
  • 250g tinned cannellini beans, rinsed, drained
  • 2 tbsp. lemon juice
  • 1½ litres good quality chicken stock (or vegetable to make it vegetarian)
  • Parsley to serve

 

Method:

 

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

 

Are you a soup lover?

 


 

 

Zoe Bingley- Pullin is a celebrity chef and nutritionist who is also one of the experts on Channel 7’s House of Wellness. She is also the author of several successful cookbooks.

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