Cream of broccoli soup
Here’s another vegan soup made with the leftover almond milk…
Seasons & months
Preparation
-
Step 1
Clean the broccoli and break it into florets.
Bring the almond milk to the boil in a saucepan. Drop in the broccoli and let it cook for a good half-hour. Be sure to turn the heat right down so the milk doesn’t boil over.
Add a glass of water at the end, along with a pinch of salt.
Toast the flaked almonds in a frying pan and scatter them over the soup.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
113
kcal
Protein
2,5
grams
Carbohydrates
12,5
grams
Fat
6,3
grams
Fibre
0
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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