A vegan spin on a classic broccoli soup. The almonds add a subtle creaminess and richness without any dairy. Serves 4

Ingredients

• 800g broccoli (florets and stalks), roughly chopped
• 75g ground almonds (or blanched almonds, blended)
• 1 tbsp olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 1 litre vegetable stock
• 200ml almond milk (unsweetened)
• Pinch of nutmeg
• Salt and black pepper
• Toasted flaked almonds to garnish

Method

• Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5–6 minutes until softened.
• Add the garlic and cook for 1 minute.
• Add the broccoli and vegetable stock. Bring to the boil, then simmer for 10–12 minutes until the broccoli is very tender.
• Remove from heat. Add the ground almonds and almond milk. Blend until smooth.
• Return to low heat. Season with nutmeg, salt and pepper. Add a splash more stock or almond milk if you prefer a thinner consistency.
• Serve topped with toasted flaked almonds and cracked black pepper.