Quick Broccoli Almond Soup

DfDairy free
EfEgg free
GfGluten free
VeVegan
VeVegetarian
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Quick Broccoli Almond Soup
Serves 2-3

When you’re a sleep-deprived parent, it’s hard to find the time to eat well, but you really can’t afford not to. Soups like this one are your saviour – it can be made in under 15 minutes, plus you can share it with your baby when she starts solids. 

Ingredients

  • 2 teaspoons extra virgin olive oil or coconut oil
  • 1 small brown onion, diced
  • 1 large garlic clove, diced
  • 170 g broccoli florets, finely chopped
  • 1 cob sweetcorn
  • 1 1/4 cups chicken stock (or vegetable stock for vegetarian/vegan)
  • 1 cup baby spinach leaves
  • 1 tablespoon almond butter (see tip)
  • Micro herbs, to serve (optional)

Method

  1. Place the oil, onion and garlic into a saucepan. Saute on medium heat, covered, for 3 minutes or until softened.
  2. Add the chopped broccoli, corn kernels and stock. Bring to the boil then simmer for 3 minutes. Add baby spinach and almond butter to the saucepan. Remove from heat.
  3. Blend (using a hand-held stick blender or transferring soup to a heatproof blender) until smooth and creamy.
  4. Set aside baby’s serve and mix with baby rice or baby porridge to thicken to desired consistency.
  5. Season adult’s serve with salt and pepper to taste. Serve topped with micro herbs (optional).

Tips

Use pure, unsweetened almond butter made from 100 per cent nuts.