This should have been my first post of the year! What with it being the new year an’ all, there should be no better healthy way to start the year than with lots of broccoli! The toasted almonds in this recipe give this soup the extra dimension it really needs, so even if you’re not the biggest broccoli fan you can still really enjoy its benefits disguised with delicious toasted nuts and silky greek yoghurt instead of cream : )

The Recipe: Avoca’s broccoli, toasted almonds and greek yoghurt soup
Serves 4

Ingredients:
150g blanched slivered almonds
50g butter
2 tablespoons vegetable oil
1 onion, peeled and chopped
2 potatoes, peeled and chopped
1 litre light chicken stock
250g broccoli, stems and florets cut nice and small (particularly the stems)
4 dessertspoons greek style yoghurt

Method:
Spread the almonds out on a roasting tray and toast under the grill for a minute or two until golden. You need to toss them a little during this time so they colour evenly. Transfer to a plate and allow to cool.

Soften the butter in the oil and gently cook the onion without browning for 10 minutes. Add the potatoes, season with salt and pepper, then pour in the chicken stock. Bring to the boil and simmer for 15 minutes, or until the potatoes are cooked, adding the broccoli and two thirds of the almonds 5 minutes before the end. Then purée the soup.

Check the seasoning and reheat. Ladle into bowls, add a dollop of yoghurt, scatter over the reserved almonds and serve. (You can only add the yoghurt after the soup has been heated or it splits.)