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🍲 Creamy Broccoli Almond Soup

150 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 1 clove garlic
• 1 broccoli
• 2 stems basil
• 600 ml vegetable broth
• 40 g sliced almonds (4 tbsp)
• 0.5 organic lemon
• 200 g herb cream cheese (0.2% fat)

Instructions

1. 1. Peel the onion and the garlic clove and chop them very finely. Wash the broccoli, remove the tough stems, and divide it into small florets. Peel the thick stem and chop it finely as well. Wash the basil, shake it dry, and pluck the leaves from the stems.
2. 2. Pour the vegetable broth into a pot and heat it up. Add the broccoli, onion, and garlic, and let the mixture cook over low heat for 6 minutes.
3. 3. Meanwhile, toast the almonds in a pan without any added fat until they are golden brown. Wash the lemon under hot water, pat it dry, and peel the skin into fine strips (zest).
4. 4. Take some of the broccoli florets out of the pot, rinse them briefly with cold water, and set them aside. Cook the remaining broccoli in the pot for another 3 minutes. Then stir in the basil and cream cheese, and blend everything smooth with a hand blender.
5. 5. Fill the soup into four bowls. Garnish with the reserved broccoli florets, the toasted almonds, and the lemon zest.

Nutrition per serving

• kcal: 150
• Protein: 16 g · Fett/Fat: 6 g · Carbs: 6 g