Cream of Broccoli Soup

This healthy soup does not contain any butter or cream, yet it is rich in taste. A real treat for all broccoli lovers!


Serves 4

2 fresh broccoli heads(about 500g), cut into florets
1/2 cup/50g toasted walnuts, coarsely chopped
Salt to taste
Freshly ground black pepper to taste
2 tablespoons blanched and toasted almonds

Rinse the broccoli florets under cold running water. Drain well.

Bring 4 cups/1L of salted water to a rolling boil in a saucepan. Add the broccoli florets. Cover and cook until the florets are just tender enough to be pierced with the tip of a sharp knife, 5 to 8 minutes. Drain and reserve the water. Reserve 4 small broccoli florets.

Using an electric blender, puree the walnuts and the remaining broccoli florets until smooth and creamy, adding 2 cups/500ml of the reserved water. Carefully transfer the puree back into the saucepan. Stir in the black pepper. Adjust the seasoning. Heat the soup, if necessary.

Transfer to individual serving bowls. Garnish with almonds and reserved broccoli florets. Serve immediately.


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