If you’re making an effort to eat more veggies, broccoli is a great one to prioritize. It’s loaded with a wide array of vitamins, minerals, fiber, and other bioactive compounds that may reduce cell damage caused by certain chronic diseases. Broccoli is low in calories but rich in fiber and antioxidants that support healthy bowel function and digestive health.
This recipe is a great way of a simple and healthy dinner with minimum ingredients.
Course Soup
Cuisine Vegan
Keyword Vegan Food
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 3
Calories 86kcal
Ingredients
1head of broccoli
2tbspblanched almonds
1cupof stale breadcrumbs
1onion
1cloveof garlic
6mint leaves
3tbspolive oil
2tbspof sherry vinegar
1pinchof salt
Instructions
Separate the florets from a head of broccoli. Wash them and cook them in salted boiling water for 5-6 minutes. Drain, and let cool. Peel the onion and the garlic. Roughly chop them.
Soak the breadcrumbs with the vinegar. Place everything in an airtight container with half the olive oil, a little salt and the mint leaves. Close and place it in the fridge for 4 hours.
After this time, mix by adding the rest of the olive oil and a little water until you obtain a smooth and homogeneous soup with a velvety texture. Pour into bowls and serve sprinkled with almonds.