Wash the broccoli thoroughly, peel the stalk and cut everything into rough pieces. Prepare the Spanish onion too.
Put the broccoli, onion and vegetable stock in a pan and simmer gently until the vegetables are soft.
Add the white almond butter and freshly grated nutmeg. Blend everything until the soup is creamy.
Thin with a little vegetable stock if it's too thick. Warm through briefly once more and season to taste.
Toast the flaked almonds briefly in a dry frying pan until fragrant and lightly coloured.
Ladle the soup into bowls and serve topped with the toasted flaked almonds. Best enjoyed hot.
Good to know
A soup like this just hits the spot when you want something easy and warm. It's smooth and mild, yet never boring. On cool days, it ends up in my pan again and again.
Swaps
White almond butter → cashew butter (similarly creamy, provides unsaturated fatty acids and minerals). Spanish onion → shallots (milder flavour, also contains plant compounds). Flaked almonds → chopped walnuts (more omega-3 fatty acids, more bitter flavour). Nutmeg → freshly ground black pepper (spicy, with a different kind of warmth).
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
Contains almonds, so it's not suitable if you have a nut allergy. For children, season mildly and use nutmeg very sparingly; during pregnancy, the soup is fine in normal kitchen amounts.
