Food & Drinks

The recipe for easy and quick broccoli soupvegan broccoli soup

Monday is for healthy, not too complicated and quick: the three reasons to whip up a tasty soup. One takes broccoli for the green, but just broccoli is also boring. That's why we asked our neighbors from online food magazine FavorFlav for a matching recipe. They of course had one, and it turns out to be vegan too.

Ingredients

  • 2 cloves of garlic
  • 2 shallots
  • 3 heads of broccoli
  • 50 ml olive oil
  • 2 tbsp ras el khellout
  • 1 liter of water
  • 100 g almonds
  • shiso purple cress
  • fleur de sel to taste

Here’s how to make it

1. Preheat the oven to 200 degrees and roast the garlic for 10 minutes.

2. Peel the shallots and garlic and chop them finely.

Wash the broccoli, remove the hard part of the stems and cut the stems and florets into large pieces.

3. Heat the olive oil in a large pot, briefly sauté the shallots and garlic. Add the broccoli and ras el khellout.

4. Meanwhile, bring the water to a boil, pour it over the vegetables in the pot and let them simmer for 15 minutes.

5. This soup does not need to be blended and strained.

6. Toast the almonds in a frying pan until golden brown.

7. Season the soup with fleur de sel and garnish it with the almonds and shiso purple cress.