Pea Soup with Toasted Almonds

Thanks Peat for another great recipe you say was in the Guardian.
1 Tblsp olive oil
1 sweet red apple, peeled and cored
200 g broccoli, diced, including stems
1 courgette, diced
220 g frozen peas
3 handfuls of kale, finely chopped
500 mls hot vegetable stock
1 Tblsp olive oil
1 tsp smoked paprika
2 Tblsp flaked almonds
2 Tblsp fresh flat leaf parsley
Heat the olive oil in a saucepan. Add the apples and saute for 2 minutes. Add the broccoli and saute for 4 minutes until it begins to soften.
Add the courgettes, peas and kale then saute for 4 minutes, stirring so the peas defrost and the kale wilts. Add the hot vegetable stock to the pan and bring back to the boil. Simmer covered with a lid until the apple and broccoli are soft.
Use a stick blender in the pan until the ingredients are a smooth.
Taste and season with salt.
Toss the almonds in the olive oil and sprinkle over with the smoked paprika. Place on a non-stick tray and grill for 2-4 minutes tossing once until the almonds are golden brown.
Roughly chop the parsley.
Sprinkle the almonds on top and the parsley on top again.
Serves 4 people.
A bunch of roughly chopped watercress can be used to top the soup.

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