Roasted broccoli and almond soup

This recipe by Zoe Bingley-Pullin makes eating healthily easy with her delicious broccoli and almond soup.

At a glance



  • 2 heads broccoli, chopped
  • 4 garlic cloves
  • 2 tbs extra virgin olive oil, plus extra to drizzle
  • 2 tsp dried chilli flakes
  • 1 cup (160g) almonds
  • 400g can cannellini beans, rinsed, drained
  • Juice of 1 lemon
  • 2L (8 cups) chicken stock
  • 1 bunch flat-leaf parsley, finely chopped
  • Toasted sourdough, to serve


  • Preheat oven to 180°C. Toss broccoli, garlic and oil on a baking paper-lined baking tray, and scatter with chilli.
  • Cook for 20 minutes or until broccoli is slightly blackened. Set aside to cool.
  • Squeeze garlic from skins, discarding skins, and place in a food processor with broccoli, 80 almonds, beans, and lemon juice. Whiz until smooth.
  • Transfer to a saucepan with stock and parsley, and place over medium heat. Bring to a simmer, then using a stick blender, blend until smooth.
  • Divide soup among bowls, drizzle with extra oil and serve with sourdough.

Recipe by Zoe Bingley-Pullin