►  Makes 2 Large or 4 Small Portions
1 lb 2oz  (500g)  broccoli

1 small onion

1  tbsp canola oil

½ tbsp  vegan  margarine 1 tbsp all-purpose flour 1½ tbsp white wine

2    cups (500ml) vegetable stock

½ cup (100g) oat cream, or other plant-based cream

1⁄2 tsp sea salt

pinch of freshly ground white pepper

pinch of freshly ground nutmeg

2 tsp slivered almonds

Remove the broccoli stalk, split it into florets, and cut these into equal-sized pieces. Peel and finely chop the onion. Heat the oil in a large, high-sided pan, and sauté the onion over medium heat. Add the margarine and broccoli, dust with the flour, and sauté for around 2 minutes until the flour has combined with the other ingredients (it must not brown). Deglaze the pan with the wine and gradually pour in the stock, stirring continuously. Pour in the cream and cook for 5–10 minutes until the broccoli is soft. Purée with a handheld blender and season the soup to taste with salt, pepper, and nutmeg.

 

Toast the slivered almonds in a dry pan. To serve, briefly heat the soup and then scatter over the almonds, or just stir these into the soup before transporting.