Roasted broccoli, almond and mint soup
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight soups because it comes together in just 35 minutes and uses pantry staples you probably already have on hand. Roasting the broccoli brings out this wonderful nutty sweetness that pairs perfectly with creamy almonds and fresh mint. I love that almonds pack so much protein and healthy fats, making this a genuinely nourishing meal that doesn't feel heavy. The beauty of this recipe is its simplicity, honestly. Just a handful of ingredients, minimal prep, and you've got something that tastes like you spent hours in the kitchen when really you didn't. It's become my go to whenever I want something warming and wholesome without the fuss.
Ella x
Ingredients
- 1 kilosbroccoli
- 100 gramsblanched almonds(75g soaked overnight in cold water)
- 1 tbspextra virgin olive oil(plus a drizzle to serve)
- 6 clove/sgarlic(unpeeled)
- 500 mlsfresh vegetable stock
- 1lemon(zest, and juice of ½)
- 1mint(Large handful mint leaves )
Detail level
Instructions
- 1
Preheat the oven to 200˚C, gas mark 6. Cut the broccoli florets into medium-sized chunks and the core into 1cm pieces. Toss with the 25g unsoaked almonds, oil and garlic; season. Spread over a parchment-lined baking tray; roast for 15-18 minutes, until the broccoli is tender but still green in places. Meanwhile, bring the stock to the boil with 750ml water.
- 2
Reserve the roasted almonds and a few of the charred florets. Peel the roasted garlic, drain the 75g soaked almonds and put both in a blender with the rest of the broccoli, the lemon juice, the zest and most of the mint. Pour over the hot stock and blend for 2-3 minutes, until smooth; you may need to do this in batches.
- 3
Season and loosen with extra water, if needed, until the consistency of double cream. Divide between bowls and scatter over the reserved broccoli, mint leaves, roasted almonds and remaining lemon zest. Finish each bowl with a drizzle of oil.
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