The combination of ground almonds and broccoli makes a deliciously creamy, yet creamless soup with a rich, green color.

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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