Broccoli and almond cream soup

Ingredients for 4 servings:

• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 3 m.-sized potatoes
• 750 g broccoli, ready to cook, e.g. organic frozen broccoli
• 1 liter almond milk (almond drink), unsweetened
• 500 ml water
• 2 tbsp vegetable stock powder, preferably high quality, e.g. “Würzl”
• e.g. salt and pepper
• herbal salt
• nutmeg

Instructions

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

vegan, gluten-free and delicious

If possible, thaw or defrost frozen broccoli. This will reduce the cooking time. Peel and finely dice the garlic and onion, then sauté in a large pot until translucent. Meanwhile, peel and dice the potatoes, then add them. Sauté briefly. Add the broccoli and deglaze with the almond milk. Add the vegetable stock and top up with water. The amount of water depends on how thick or thin you like your soup, so you can adjust it if you like. Bring to a boil and then simmer over medium heat for 20 minutes until all the ingredients are soft. Purée thoroughly with a hand blender or mixer and season to taste. This quantity is enough for about 3-4 people as a main course and 5-6 people as an appetizer.