Quick creamy broccoli and almond soup with parmesan toast
This soap takes minutes to make and is rich in nutrients such as folate and vitamin C. The almonds and peas add a good source of protein.
Serves: 2 | Suitable for 1st trimester pregnancy | Vegetarian | Not suitable for freezing | Preparation: 15 minutes | Cooking: 15 minutes
1 Piccolo vegetable or chicken stock cube
1 tbsp olive oil
1 head broccoli, chopped up into small pieces, including the stalk
100g frozen peas
150ml boiling water
1 garlic clove
Splash of milk or plant milk
Salt and pepper to taste
2 slice of wholemeal bread
60g Parmesan, grated
This also makes a delicious vegetable puree for babies. Simply hold off adding any salt and pepper to make it suitable from 6 months.
In a pan boil the broccoli, peas, almonds, garlic clove and stock in the water for 6-8 minutes until the broccoli is soft.
Remove from the heat and drain or ladle out half of the liquid, setting the liquid aside.
Blend the ingredients together, adding more liquid if needed to get the desired consistency.
Add the splash of milk and salt and pepper to taste.
Turn on the grill to medium, toast the bread on one side for a minute, then sprinkle the parmesan over the uncooked side and grill for a couple of minutes until the cheese has melted. Serve with the soup.