Roasted Broccoli & Almond Soup

​Really, is there anything better than returning home to the welcoming and warming, savoury aroma of a good hearty soup, ready to serve?  All I want to eat right now on these colder nights is nourishing soup.  

My mother, Renee Joy, is a 'blended' soup maker and that's what I've been used to. My Scottish mother-in-law, Janette, aka 'Jinty', is a chunky soup maker, only.  Therefore, which type of soup do you think my husband would prefer? ummm..er..  Yes! Chunky soups!  ;)

Since being married to Scottish Gordie, mostly I'm a chunky soup maker and a close match for my MIL.   I know this, as Gordie utters as he slurps and sips "mmmmm! this is very good Cherry, what's in it?!"  However, today,  I'm reverting to what I was raised on.. 'blended' soup!  Hoorah! for you Mum!  Gordie you'll be okay, with 'blended' soup once in a while.
   
Ingredients

2 heads broccoli, chopped
4 garlic cloves
2 tbs extra virgin olive oil, plus extra to drizzle
2 tsp dried chilli flakes
1 cup (160g) almonds
400g can cannellini beans, rinsed, drained
Juice of 1 lemon
2L (8 cups) chicken stock
1 bunch flat-leaf parsley, finely chopped
Toasted sourdough, to serve

Method

1. Preheat oven to 180°C. Toss broccoli, garlic and oil on a baking paper-lined baking tray, and scatter with chilli.
2. Cook for 20 minutes or until broccoli is slightly blackened. Set aside to cool.
3. Squeeze garlic from skins, discarding skins, and place in a food processor with broccoli, almonds, beans, and lemon juice. Blend until smooth.
4. Transfer to a saucepan with stock and parsley, and place over medium heat. Bring to a simmer, then using a stick blender, blend until smooth.
5. Divide soup among bowls, drizzle with extra oil and serve with sourdough.

Recipe credit www.delicious.com.au