Cook with Barb

Love the almonds with the broccoli in this soup.

Serves 2

 My version

• 2 small heads broccoli de stemmed
• 1tsp ginger
• 1 vegetable stock cubes
• 1 cup water
• 1 small onion diced
• 3 ayam triangle coconut milk
• 2tsp almonds crushed
• Fresh coriander

Method

1. Chop the stalks off and then cut each floret in half. Add to soup maker.
2. Peel and dice onion. Add to  soup maker.
3. Crush the almond with mallot. Keep half for decoration at serving time.  Add remaining half to soup maker.
4. Add all remaining ingredients except coriander to soup maker.
5. Put lid on. Plug in power. Press smooth and let machine do it’s thing.
6. Serve in bowl.
7. Sprinkle the almonds on outer ring.
8. Place coriander in middle.
9. Store remaining serve in takeout container with lid in fridge. Can be frozen upto 4 months.

Nb:  I didn’t add chili flakes.

I cooked it in my soup maker not on stove in pot.