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

  • 10 Portions

  • 30 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 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
  • 60g almonds
  • 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.