BROCCOLI CREAM SOUP

SERVES 2 LARGE OR 4 SMALL PORTIONS

1 lb. 2oz. (500 g) broccoli

1 small onion

1 tbsp. canola oil

1/2 tbsp. vegan margarine

1 tbsp. all-purpose flour

1 1/2 tbsp. white wine

2 cups (500ml) vegetable stock

1/2 cup (100 g) oat cream, or other plant-based cream

1⁄2 tsp. sea salt

pinch of freshly ground white pepper

pinch of freshly ground nutmeg

2 tsp. slivered almonds

NUTRITIONAL VALUES

Calories: 188kcal
Fat: 7.8g (1.3g S.Fat)
Carbs: 27.6g
Protein: 4.4g
Sugar: 11.1g
Sodium: 424mg

METHOD

Remove the broccoli stalk, then split it into florets and cut them into equal-sized pieces. The onion should be peeled and finely chopped. In a large, high-sided pan, heat the oil and sauté the onion over medium heat. Sauté the margarine and broccoli for about 2 minutes, or until the flour has combined with the other ingredients (it must not brown). Deglaze the pan with the wine, then slowly pour in the stock, stirring constantly. Pour in the cream and continue to cook for 5–10 minutes, or until the broccoli is tender. Purée the soup with a handheld blender and season with salt, pepper, and nutmeg to taste.

In a dry pan, toast the slivered almonds. To serve, heat the soup briefly before scattering the almonds on top, or simply stir them into the soup before transporting.