Broccoli Almond Soup
Super creamy dairy-free broccoli soup made with whole blanched almonds. It is free from cream and potatoes.
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Servings: 4
Ingredients
- 1 large head of broccoli
- 1 onion
- 2 cloves of garlic
- 2 tablespoons avocado oil or preferred cooking oil
- 4 cups (900 ml) vegetable broth more as needed
- ⅓ cup (60 g) blanched almonds
- 1 teaspoon curry powder optional
Instructions
- Wash the broccoli. Cut it into relatively small pieces (including the stalk). The smaller the pieces, the quicker they will cook.
- Peel the onion and the garlic cloves. Roughly chop the onion and crush the garlic with the flat side of your knife.
- Heat a Dutch oven or a soup pot with your preferred cooking oil. When hot, sauté the onion and garlic over medium-high until fragrant.
- Add in the almonds and sauté for a few minutes over medium heat until they turn golden.
- Add in the broccoli and sauté for 5 minutes.
- Pour in the vegetable broth. Cover with a lid and simmer for 35 minutes or until the broccoli stems are soft.
- Blend with a stick blender. Add more vegetable broth (or water) for a thinner soup consistency.
Video
Notes
- Storage tips: fresh broccoli soup keeps in the fridge for 3 days if stored in an air-tight container. You can freeze it for 3-4 months.
- Reheating tips: you can reheat this broccoli soup in the microwave or on the stovetop over low-medium heat. Note that this broccoli almond soup thickens as it sits, especially when refrigerated. You may need to add a splash of vegetable broth (or water) to thin it out as you reheat it.
Nutrition
Calories: 207kcal | Carbohydrates: 19g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Fiber: 7g | Sugar: 5g
Equipment
- Cutting board
- Sharp knife
- Dutch oven or large pot
- Immersion blender
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