Quick creamy broccoli and almond soup with parmesan toast
- Glug of olive oil
- 1 egg
- 1 Courgette grated
- 50g Feta cheese
- 50g Plain flour
- Splash of milk
- In a bowl whisk together the flour and egg.
- Add the grated courgette and crumble in the feta. Mix together and add a splash of milk if the batter is too thick.
- Heat a drizzle of olive oil in a frying pan and drop in a tablespoon of the batter and cook for a few minutes on each side until golden. You can cook a few at a time but make sure to turn each one.