Broccoli and Almond Soup

Either broccoli or cauliflower can be used to make this soup, which is here cooked in a microwave. The almond meal helps to thicken the soup and also adds just a hint of the Mediterranean.

You need:

500g broccoli, chopped
1 onion, chopped
30g butter
1 liter vegetable or chicken stock Juice of half a lemon
4tbs almond meal (ground almonds)

Put the broccoli with 1 teaspoon of water in a microwave bag, place it on the outer edge of the turntable and cook on High for 6 minutes. Be careful when you open the bag, the steam will be hot.

Blitz the broccoli in a food processor and set aside. Or, if you prefer a smoother soup, delay this step until after you add the broccoli to the stock.

Cook the onion in the butter on high for 4 minutes, giving it a quick stir halfway through. Add the broccoli and half the stock and cook for 5 minutes. Stir in the remainder of the stock and cook for a further 5 minutes.

You can blend it at this point if you kept your broccoli whole, then stir in the almond meal and lemon juice. Heat through for 1 minute on high and serve at once.

Garnish with chives, parsley or coriander leaves.

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