Broccoli Almond Soup
This Broccoli Almond Soup is silky, nutty, and full of fresh broccoli flavor, all blended into a smooth and cozy dish. It’s quick to make, naturally wholesome and perfect for an easy lunch or light dinner.
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Servings: 4
Calories: 241kcal
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely diced
- 4 garlic cloves, finely chopped
- 3 cups (275 g) broccoli florets
- ½ cup (75 g) blanched almonds
- A pinch of nutmeg
- 3 cups (700 ml) vegetable stock
- Salt and freshly ground black pepper to taste
- 1 ounce (30 g) almond flakes, toasted, to garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and cook for 3–4 minutes until softened and lightly golden.2 tablespoons olive oil2 medium shallots4 garlic cloves
- Add the broccoli florets, almonds and a pinch of nutmeg. Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 10–12 minutes, or until the broccoli is tender.3 cups broccoli florets½ cup blanched almondsA pinch of nutmeg3 cups vegetable stock
- Remove from the heat and let it cool slightly. Blend the soup (in batches if needed) with an an immersion blender until smooth and creamy.
- Season with salt and freshly ground black pepper to taste, then ladle into bowls and garnish with toasted almond flakes.Salt and freshly ground black pepper to taste1 ounce almond flakes
Notes
- If using a regular blender, let the soup cool slightly first and blend in batches with the lid loosely covered with a tea towel to avoid steam build-up.
- If the soup looks too thick after blending, add some almond milk until it reaches your desired consistency.
Nutrition
Calories: 241kcal | Carbohydrates: 14g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 733mg | Potassium: 424mg | Fiber: 5g | Sugar: 5g | Vitamin A: 803IU | Vitamin C: 63mg | Calcium: 98mg | Iron: 2mg