Creamy soup, served as an entree or light lunch

- 3 1/2 cups broccoli florets, raw, blanched or steamed (350g)
- 2 cups almond milk
- 2 tablespoons lemon juice
- 1 tablespoon white miso
- 1 medjool date, pitted
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of Himalayan salt
- 1/2 tablespoons fresh tarragon
- 1 tablespoon minced fresh tarragon for topping
- Add the broccoli florets to the blender.
- Add the almond milk and all the other ingredients: lemon juice, miso, medjool date, garlic powder, salt and tarragon to the blender and blend all together to a nice consistency.
- Taste for salt and adjust if necessary.
- Last but not least, add the tarragon to the blender and give it a short blast to incorporate the tarragon.
- It is all right to see some specks of tarragon. It needn't be completely blended in.