Pea Soup with Toasted Almonds

Thanks Peat for another great recipe you say was in the Guardian.
Ingredients
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
salt
Topping
1 Tblsp olive oil
1 tsp smoked paprika
2 Tblsp flaked almonds
2 Tblsp fresh flat leaf parsley
Method
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.
Topping
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.
Variation.
A bunch of roughly chopped watercress can be used to top the soup.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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