Creamy Broccoli Almond SoupVeg
Experience the perfect balance of health and comfort with this creamy, dairy-light Broccoli Almond soup. By blending nutritious broccoli florets and stems with protein-packed almonds, you create a velvety texture without needing heavy thickeners. This vibrant, bright green soup is a powerhouse of nutrients, perfect for a cozy lunch or a light dinner. Simply sautéed aromatics, steamed vegetables, and a gentle blend result in a sophisticated, immunity-boosting meal.
Ingredients
2 tsp Oil
1 Garlic (thinly sliced)
1 Onion (chopped)
300 g Broccoli (chopped)
8 Almonds
1 cup Milk
3 cup Water
to taste Salt
to taste Black Pepper
For garnishing Fresh Cream
For garnishing Almond (sliced)
Instructions
1
Heat 2 teaspoons of oil in a pan. Add the sliced garlic and sauté for 10-20 seconds until aromatic. Add the chopped onion and a pinch of salt, cooking until the onions soften (avoid browning them).
2
Add the chopped broccoli stems and the raw almonds to the pan. Sauté on low-to-medium heat. If the stems start to brown, add a splash of water to keep them bright green.
3
Add the broccoli florets to the pan. Add a splash of water, cover, and steam the mixture until the broccoli is tender.
4
Switch off the heat and allow the mixture to cool completely. Once cool, transfer the vegetables and almonds to a blender. Pulse several times, then add about 1/4 cup of water to process it into a thick, smooth paste.
5
Transfer the green paste back into the pan. Stir in 1/4 cup of milk and turn on the heat. Let the soup bubble and cook for 2-3 minutes to allow the almonds to thicken the broth.
6
Add 1/2 to 3/4 cup of water to reach your preferred soup consistency. Stir well to ensure there are no lumps. Season with salt and black pepper to taste.
7
Garnish the finished soup with a swirl of fresh cream and a few sliced almonds before serving. You can also add a squeeze of lime for extra flavor.
Nutrition Facts
2 servings per recipe
