Green Soup

 For 3 large bowls, bring 1 liter of chicken-stock (or vegetable stock to make it vegan) to a boil, add 2 dl of frozen peas and 1 head of broccoli (roughly chopped) and cook ca. 5 minutes. Add 2 fistfuls of torn spinach, 1 hand of parsley, the juice from 1/2 lemon and app. 50 gr of ground almonds and some chopped mint leaves. Season, simmer until the spinach welts and then purée with a handheld mixer. Serve with greek yogurt. Also good lukewarm.