Serves two starters or one main
500 g broccoli
1 large sweet potato
350 g bouillon
150 ml coconut milk
1 glove garlic
10 g almond slices
1 tsp. olive oil
Cut broccoli in small pieces. Peel sweet potato and cut in 2 cm large cubes. Toss veggies in a pot (leave about 100 g broccoli aside) add bouillon and coconut milk and let simmer for 10-15 mins.
Meanwhile heat olive oil in a large pan. Finely chop garlic and fry for about 10 secs. Then add remaining broccoli and almonds. Fry until almonds start to get a little bit brown. Season with salt and pepper.
Purée soup with a hand blender, serve with broccoli-almond-topping and …