Broccoli and Almond Soup
Prep time: 15 mins Cooking time: 15 mins
Heat 25g butter and gently fry 1 roughly chopped onion until soft.
Stir in 500g chopped broccoli stems and florets. Add 40g ground almonds, 900ml vegetable/chicken stock and salt and pepper.
Bring to boil and simmer for 10mins (the broccoli should still be bright green).
Leave to cool a little and puree in blender in small batches.
Put puree in saucepan and add 300ml milk. Reheat, taste and adjust seasoning if needed.
Serve with toasted flaked almonds and plain yoghurt.
The soup can be frozen until needed.