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Broccoli and almonds and yogurt - oh my!


Last night offered broccoli soup for dinner. It's an old sturdy favorite of mine from the Avoca Soup collection. A very yummy soup which will sneakily get greens into even the most hostile broccoli hater, and that is why I'm sharing this jem. I started making this soup when my fiance flat out refused to eat broccoli of any kind. Raw, smothered in dip, stir fry, you name it. But once I whipped up this little number, I found the loop hole. Should you like to try this simple and easy recipe, check it out below ... 



Ingredients
150g slivered almonds
50g butter
2 tablespoons vegetable oil
1 onion, peeled and chopped
2 potatoes, chopped
1 litre light chicken stock
250g broccoli, stems and florets, diced
4 dessertspoons full-fat Greek style yogurt

Method
Before you add anything to your soup pot, dry roast the almonds in the pot on a medium heat until golden. Remove almonds from pot. 

Add the olive oil and butter, as well as chopped onions. Cook until softened, and then add the chopped potato {the recipe calls for the potatoes to be peeled, but all the nutrition is found just beneath the skin of a potato so I include the entire potato. Plus I'm lazy. It'll get blitzed later so don't worry about the skin}, season with salt and pepper, then pour in your stock. I usually add the broccoli stems {not florets} at this point since they're much thicker, and need longer to cook. Simmer until the potatoes and stems are cooked. Add the florets and 3/4 of the almonds 5 minutes before it's finished cooking / ready to serve. Szuszh with a blender until smooth, and serve with a dollop of  Greek style yogurt, and a sprinkle of the remaining almonds. Dive right in.  

Click here for a handy cooking calculator, should you prefer to measure in cups, mls, oz etc.

4 comments:

  1. Broccoli soup is delicious, I'll have to try out this recipe! I like to put rice in mine. We're students, so anything to bulk up supper.

    ReplyDelete
  2. Mmmm, there's something about autumn that makes me want to make soup all the time!

    You could try adding more potato either Amelia, since they're fairly cheap and still nutritious. And not to puree it too much so it's more like a stew, to keep you fuller for longer.

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  3. Hi is this recipe enough for 4 persons please>

    ReplyDelete
    Replies
    1. It would suit 4 people for a small bowl of soup, 2 people as a proper portion.

      Delete

I do enjoy hearing peoples spin on things. So whether you like it or lump it, bring it.

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