Ingredients
- 2 heads of broccoli, cut into florets and stalks diced (450g)
- 1 red onion, peeled and sliced (125g)
- 3 garlic cloves, crushed
- 4 tbs extra virgin olive oil
- 2L salt-reduced chicken stock
- 1 cup wild rice
- 3 chicken thighs, sliced
- 1 cup almonds
- ¼ cup cashews
- 2 sprigs of thyme
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Juice of one lemon
Method
- In a large heavy based saucepan, sauté onion in 3 tbsp of oil until translucent on medium heat.
- Add garlic and sauté for a minute until fragrant.
- Add broccoli, thyme, cashews and stock and replace lid on saucepan. Simmer on medium heat for 15 minutes until broccoli is tender.
- Turn off heat. Remove thyme sprigs.
- Using a stick blender, blend the soup until smooth. You can also use a normal blender, using a ladle to transfer from the soup pot to the jug to blend.
- Once the soup is smooth, add wild rice and chicken. Simmer for 45 minutes until rice is tender.
- While the soup is simmering, preheat oven to 180°C. Add almonds, 1 tbsp of oil, lemon juice and paprika to a baking tray and combine. The easiest way to do this is to ‘shuffle’ the almonds by quickly moving the tray side to side to coat them.
- Roast almonds for 10 minutes. Set aside to cool.
- Season soup with salt and pepper to your taste then serve soup with a handful of roasted almonds on top and some additional thyme if you like.
- You can also add a squeeze of grilled lemon over the soup for a citrus twist.
Credit
Recipe created by Melanie Lionello.
Nutrients per serve |
Energy |
2425 |
Protein |
37 |
Fat |
38 g |
Saturated fat |
6 g |
Carbohydrate |
22 g |
Sugars |
7.4 g |
Dietary fibre |
7.6 g |
Sodium |
962 mg |