This is a deliciously tangy, super healthy soup that will warm your cockles and fill you up.
Never roasted a broccoli before? It’s a revelation.
To make enough for four hungry people, you will need:
1 large broccoli
100g blanched almonds, of which 75g soaked overnight
1tbsp extra virgin olive oil
6 garlic cloves, unpeeled
500ml vegetable stock
Juice and zest of 1 lemon
Handful of fresh mint leaves
1. Turn on the oven to 200 degrees C/gas mark 6. Chop the broccoli florets into medium-sized chunks and dice up the stem. Line a large baking tray, spread out the broccoli, the 25g of un-soaked almonds, the garlic cloves and season. Pop into the oven for 15-20 minutes. You want the broccoli to char slightly but still be green in places.
2. Bring the stock and 750ml of water to the boil. Put aside a few of the broccoli florets, charred almonds and mint leaves for garnish. Drain the soaked almonds, peel the roasted garlic and put both into a blender with the rest of the broccoli, the lemon juice and zest, the rest of the mint and the stock. Blend for 2-3 minutes until smooth.
3. Season to taste and add extra water in you like your soup less thick. Ladle into bowls and scatter the roasted broccoli and almonds on the top with a few mint leaves. I like to add a little more lemon zest and a drizzle of olive oil on mine, but fresh red chilli and sour cream is also nice on there.