Broccoli Almond Soup
Author:This Broccoli Almond Soup is easy, creamy, flavourful, veg-loaded, and fresh, while also being extremely comforting, unassuming, and mellow. So good!
Ingredients
- ½ cup (70 grams) raw almonds
- 1 tablespoons olive oil
- 1 medium onion , diced
- 1 medium potato , diced (about 1 cup diced)
- 4 cloves garlic , minced
- 1 large head (about 1 lb/453 grams) broccoli , florets & stems, chopped into chunky pieces
- 3 cups (720 ml) vegetable stock
- 1 teaspoon dried dill
- 1.5 teaspoons fine sea salt , adjust as necessary if using table salt
- ½ teaspoon freshly ground black pepper
- 1 cup (240 ml) almond milk , unsweetened & unflavored
- 2 tablespoons fresh lemon juice
For garnish
- ⅓ cup (30 grams) flaked almonds
INSTRUCTIONS
- If your almonds have skins put them in a small bowl and cover with boiling water. Leave to soak for 5 minutes then drain the water away. Squeeze each almond upwards from the rounded end and they will pop out of their skins easily. If using blanched/skinless almonds skip this step.
- Heat the oil in a large soup pan over medium heat. Add the onion and potato and sauté until the onion is translucent and just beginning to turn golden on the edges, about 5 minutes.
- Add the garlic and cook for 1 minute more then add the broccoli, stock, almonds, dried dill, salt, and pepper. Stir, put the lid on, bring to a simmer, and cook until the broccoli is fork-tender. About 10 to 15 minutes. It doesn’t matter if some of the broccoli is above the liquid. It will cook in the steam.
- While that’s happening toast the flaked almonds. Get a small frying pan and place over medium heat. Once hot add the flaked almonds and cook, tossing frequently until toasty, golden, and fragrantly nutty. It will only take a few minutes. Turn off and set aside.
- Transfer the soup to a blender (in batches if necessary) and blend until creamy then return to the pan over medium-low heat.
- Add the almond milk and lemon juice then allow to gently warm through for a few minutes before serving.
- Serve the soup with a scattering of the toasted almonds.
NOTES
Store leftovers in the fridge for up to 4 days or the freezer for up to 3 months. Defrost overnight in the fridge and reheat gently in a pan on the stovetop or in a microwave.
NUTRITION
Serving: 1serving | Calories: 194kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 1142mg | Potassium: 558mg | Fiber: 5g | Sugar: 4g | Vitamin A: 737IU | Vitamin C: 78mg | Calcium: 148mg | Iron: 2mg
