How to make
Chop the leek and garlic and stew them for about 6-10 minutes in olive oil with a little salt. Add the almonds and stir for a few more minutes.
Add the potato, zucchini and cauliflower - cleaned and cut into small pieces. Leave them on low heat to stew for a short time.
During this time, clean the asparagus by breaking off the base - where it breaks easily is the right place and discard the stringy part. Cut them as well and put them together with the broccoli on the heat with the other vegetables.
Pour the vegetable broth (I make it at home from carrots, celery, parsnips, leeks, onions, sprigs of fresh parsley and white turnips).
Season with salt and black pepper and boil them covered for 18 minutes. This way, the vitamins in the vegetables will be preserved better.
Pour the cooked healthy soup into a food processor or blender with a large jug and blend it into a perfectly fine consistency. A liquidizer could also be used, but I don't know if there won't be little bits of almonds left if it isn't powerful enough.
Use the asparagus tips to decorate the bowls. Fry them briefly in a pan greased with olive oil. In the same pan, toast the sliced almonds.
Serve the hot vitamin soup sprinkled with the sliced almonds and the roasted asparagus tips. Drizzle with more olive oil if you like.
Enjoy your meal!
