Broccoli soup with roasted almond flakes

Ingredients for 4 servings:

• 1 m.-large broccoli including stem
• 3 waxy potatoes
• 600 ml vegetable stock
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp sunflower oil
• 1 tsp mustard
• 70 g almond flakes
• salt and pepper
• nutmeg
• e.g. Paprika powder, smoked
• e.g. sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the broccoli florets and cut into small pieces. Peel the broccoli stalk and chop it finely. Peel the potatoes and cut them into small cubes. Peel and finely dice the onion and garlic, and fry them in sunflower oil in a pan until translucent. Add the potatoes and broccoli to the pan, roast briefly, then pour in the vegetable stock. Bring to a boil and simmer over medium heat for 15 to 20 minutes, until the potatoes are tender. Meanwhile, toast the almond slivers in a non-stick pan over low heat. Add a little smoked paprika and/or sea salt, if desired. Purée the soup and season with salt, pepper, mustard, and nutmeg. To serve, sprinkle the toasted almond slivers over the soup.