Rich in calcium, beta carotene, folic acid and vitamins K and C, broccoli is one of the most complete vegetables you can include in your diet.
Valued for its anti-cancer compounds, it also promotes heart health and improves digestion and constipation.
This light cream, cooked with almonds, increases the calcium intake and is simply… delicious!
1 stick of celery chopped
50 grams of almonds
2 spring onions chopped
Salt and black pepper
Umeboshi vinegar (optional)
Heat the oil in a pan and sauté the spring onions and the celery stick with
a pinch of salt.
Cut the broccoli, including trunk and add to the casserole with another pinch of salt.
Cover with water and bring to a boil.
Don’t use too much water, just enough to cover the vegetables, that way your soup will be more tasty and creamy.
Place the lid, lower the flame and let it cook until broccoli is tender but not too soft, about 8 – 10 minutes.
Add the almonds previously toasted, and a bit of black pepper if you like.
Blend until creamy
Taste for salt and if needed you can add a few drops of umeboshi vinegar, it will enhance the taste of the soup.
Serve the cream with some crushed almonds on top.
Cook it with love… and enjoy!