Cream of broccoli soup

Ingredients for 4 servings:

• 1 small onion(s)
• 1 garlic clove(s)
• 500 g broccoli, also frozen
• 2 stalks of basil
• 700 ml vegetable stock
• 200 g herb cream cheese (0.2% fat)
• Salt and pepper, from the mill
• 4 tbsp almond flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with cream cheese and basil

Peel the onion and garlic and chop finely. Clean the broccoli, divide it into florets, rinse it, and drain. Defrost the frozen broccoli and divide it into smaller florets if necessary. Finely dice any thicker stalks. Rinse the basil, dry it, shake it, and tear it into leaves. Heat the vegetable stock in a soup pot, add the broccoli, onion, and garlic, and bring everything to a boil. Then cover and simmer over medium heat for about 6 minutes. Remove a few florets from the stock for decoration, rinse them with cold water, and set aside. Let the stock simmer for a further 3-4 minutes. Add the basil leaves. Purée everything very finely with an immersion blender or in a blender. Stir in the cream cheese and season the cream soup with salt and pepper. Toast the almond flakes in a pan without fat. Serve the cream soup garnished with the remaining broccoli florets and almond flakes.