Broccoli, Almond and Tahini Soup

This soup was a happy accident.  I forgot I already bought broccoli and also had some leftover.  It’s a great way to use up leftovers and surprisingly filling.  I also realised recently that almonds have quite a bit of protein in them so that’s probably the reason.  It was delicious!  If you have the vegetable stock already made and in the freezer it’s also very quick to make.

Serves 2

2 heads of broccoli

100g whole almonds

10g butter (optional)

1 1/2 tsp tahini

400ml hot vegetable stock

Salt to taste

1.  Cut off the florets from the head of broccoli so you’re just left with the stalks.  Set aside.
2. Trim off any gnarly bits from the stalks and chip into large chunks (5cm long)
3. Boil and then simmer the stalks and almonds in water with a pinch of salt for 15 minutes.
4. Add the florets and simmer for a further 5 minutes.
5. Drain and reserve some of the cooking water.  Put the vegetables and nuts back in the pan.
6. Add the stock and butter and blitz with a hand blender until it is as smooth as you can get it.  The almonds will remain a little chunky.
7. Season to taste.  If it’s looking a little thicker than you would like, add in the reserved cooking water.
8. Swirl in the tahini and serve.