Roasted Broccoli and Almond Soup

A satisfying soup that can be served hot or cold, this rich and creamy soup is best served with crusty bread and an extra pinch of paprika.


  • 2 cups broccoli, roasted
  • 4 whole garlic cloves, peeled
  • ½ cup almonds
  • 2 tbs extra virgin olive oil
  • 1.5L Bioglan collagen bone broth (1 tsp per 200ml hot water)
  • 250g tinned cannellini beans, rinsed, drained
  • 2 tsp paprika
  • Serve with a sprinkle of paprika


Step 1.
Preheat the oven to 180C. Place the broccoli, garlic, almonds, and extra virgin olive oil on a baking tray and cook for 10-15 minutes. Leave the mixture to cool for 10 minutes.

Step 2.
Prepare the bone broth in a saucepan and bring to a simmer.

Step 3.
Add the roasted vegetables to a food processor with the remaining ingredients and blend until smooth.

Step 4.
Add to the saucepan with the bone broth, stir and simmer for 10 minutes. Serve with crusty bread and a pinch of paprika.

Serves 2

Recipe by Zoe Bingley-Pullin.