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The
combination of ground almonds and broccoli makes a deliciously
creamy, yet creamless soup with a rich, green color.
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| 1
red onion—roughly chopped |
| 1
clove garlic—roughly chopped |
| 1
medium-sized potato—peeled and cut into small cubes |
| 5
cups vegetable stock |
| 4
cups broccoli florets |
| ½
cup ground almonds |
| 1
teaspoon sea salt |
| ½
teaspoon freshly ground black pepper |
| 1
tablespoon extra
virgin olive oil |
PLACE
all the ingredients, except the oil, in a large saucepan and
bring to the boil. COVER the pot, reduce the heat to medium,
and simmer for 15 minutes. TRANSFER the soup to a blender and
process until smooth, then return to the saucepan. STIR in the
olive oil and heat thoroughly before serving.
Serving
idea: You can also chill this soup and serve it
cold as a light summer meal with bread.
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