roasted spiced broccoli soup

Serves: 4

Ingredients:
1 medium broccoli (about 400g), florets and stalks roughly chopped
1 tablespoon vegetable oil
2 teaspoon ground coriander
2 teaspoon ground cumin
pinch ground cayenne pepper
1 large onion, roughly chopped
2 celery sticks, roughly chopped
½ x 30g pack fresh parsley, stalks finely chopped and leaves picked
1 large baking potato (about 200g), peeled and cut into 2cm chunks
1 litre vegetable stock
200ml almond milk
½ lemon, juiced
100g baby leaf spinach
2 tablespoons dry roasted peanuts, roughly chopped

Method:
preheat the oven to gas 200°c. on a large baking tray toss the broccoli, ½ tbsp oil and ground spices together until well combined. roast in the oven for 20 mins until the broccoli is lightly charred and starting to soften.
meanwhile, heat the remaining ½ tbsp oil in a large saucepan over a medium heat, add the onion, celery, parsley stalks and potato, cover and cook for 5 mins, stirring occasionally, until the onion has started to soften. increase the heat to high, add the stock, re-cover and boil for 10 mins until the potato is soft. add the roasted broccoli, almond milk, lemon juice and spinach to the pan, bring to the boil and simmer for 2 mins until the spinach has wilted then blend with a stick blender until smooth.
divide the soup between 4 bowls and serve topped with the peanuts, the parsley leaves and a pinch of chilli flakes. this soup freezes well and will keep in the fridge for up to 3 days.