This broccoli almond soup topped with sprouts is a rich source of vitamins and minerals that are important to maintaining healthy bones, including calcium and vitamin K. Broccoli contains high levels of magnesium and zinc. Magnesium is used for hundreds of enzymatic reactions in the body including playing a role in the way calcium is metabolised, supporting bone health.
Broccoli almond soup topped with sprouts
This broccoli almond soup topped with sprouts is a rich source of vitamins and minerals that are important to maintaining healthy bones, including calcium and vitamin K. Broccoli contains high levels of magnesium and zinc. Magnesium is used for hundreds of enzymatic reactions in the body including playing a role in the way calcium is metabolised, supporting bone health.
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 400g broccoli florets
- 1 small onion chopped
- 150g blanched almond slivers
- 50g butter
- 2 tbsp olive oil
- 1 onion chopped
- 1l chicken stock
- 150g sprouting beans
- salt and pepper
Instructions
- Gently toast the almonds on a tray under a grill for a couple of minutes then leave to cool.
- Gently cook the onion in a pan with the butter and oil without browning it.
- Add the chicken stock, salt and pepper then when the stock is boiling tip in the broccoli and almonds. Let that simmer for only 5 mins making sure the broccoli is not overcooked and retains its rich green colour.
- Then puree the soup immediately.
- To serve, add a handful of sprouting beans for a bit of added crunch on the top!
- Prep Time: 5
- Cook Time: 10
