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Roasting broccoli gives it a wonderful nutty flavour in this easy plant-based soup recipe. It's topped with peanuts for added crunch and a pinch of chilli flakes for extra warmth. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. On a large baking tray toss the broccoli, ½ tbsp oil and ground spices together until well combined. Roast in the oven for 20 mins until the broccoli is lightly charred and starting to soften.
Meanwhile, heat the remaining ½ tbsp oil in a large saucepan over a medium heat, add the onion, celery, parsley stalks and potato, cover and cook for 5 mins, stirring occasionally, until the onion has started to soften. Increase the heat to high, add the stock, re-cover and boil for 10 mins until the potato is soft. Add the roasted broccoli, almond milk, lemon juice and spinach to the pan, bring to the boil and simmer for 2 mins until the spinach has wilted then blend with a stick blender until smooth.
Divide the soup between 4 bowls and serve topped with the peanuts, the parsley leaves and a pinch of chilli flakes. This soup freezes well and will keep in the fridge for up to 3 days.
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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