6 servings

If you count calories, do not worry! This soup is made of low-calorie products. Wonderful both in its vegan version as well as with cheese. It’s easy and I would say healthy, if we do not overdo with roasting of broccoli. Honestly said, I roast them a lot to get the desired flavor.

Products you need:

2 big broccoli bulbs

salt to taste

black pepper to taste

1 garlic head (cloves, minced)

1 handful of almond flour or crushed almonds

olive oil/sunflower oil to taste

lemon juice to taste

crushed walnuts for sprinkling (optional)


Rinse the broccoli, remove the thick stalk and make them on florets.

I place them in a tray with a little water at the bottom.

Season with olive oil, salt and black pepper.

Roast the broccoli in a preheated oven at 200ᴼC by periodically turning the florets to roast on all sides.

Before they are ready, sprinkle them generously with garlic and almonds. I leave them for a few more minutes in the oven.

Put all the content of the tray to a saucepan, pour water to the desired thickness.

Simmer for 10 min.

Take off the hob and blend.

Add lemon juice to taste.

When serving, sprinkle with crushed walnuts.

A tip:

You can add pieces of blue cheese and a spoon of liquid unsweetened cream (while the soup is still hot) in each portion. In this case be careful with the salt you use when roasting. The blue cheese is very salty.