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Spanish broccoli and almond soup

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Spanish broccoli and almond soup
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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