Roasted broccoli and almond soup

Name: Roasted broccoli and almond soup
Yield: 8
Ingredients: 2 heads broccoli, chopped; 4 garlic cloves; 2 tbs extra virgin olive oil, plus extra to drizzle; 2 tsp dried chilli flakes; 1 cup (160g) almonds; 400g can cannellini beans, rinsed, drained; Juice of 1 lemon; 2L (8 cups) chicken stock; 1 bunch flat-leaf parsley, finely chopped; Toasted sourdough, to serve

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Zoe Bingley-Pullin makes eating healthily easy with her delicious broccoli and almond soup.

2 heads broccoli, chopped
4 garlic cloves
2 tbs extra virgin olive oil, plus extra to drizzle
2 tsp dried chilli flakes
1 cup (160g) almonds
400g can cannellini beans, rinsed, drained
Juice of 1 lemon
2L (8 cups) chicken stock
1 bunch flat-leaf parsley, finely chopped
Toasted sourdough, to serve

Method

1.

Preheat oven to 180°C. Toss broccoli, garlic and oil on a baking paper-lined baking tray, and scatter with chilli.
2.

Cook for 20 minutes or until broccoli is slightly blackened. Set aside to cool.
3.

Squeeze garlic from skins, discarding skins, and place in a food processor with broccoli, 80 delicious.com.au almonds, beans, and lemon juice. Whiz until smooth.
4.

Transfer to a saucepan with stock and parsley, and place over medium heat. Bring to a simmer, then using a stick blender, blend until smooth.
5.

Divide soup among bowls, drizzle with extra oil and serve with sourdough.