Broccoli and Almond Soup
Broccoli and almond soup has a delicious creamy texture, and it's almost hard to believe that it's very healthy, and dairy free too. This easy broccoli soup with almonds recipe is ready to eat in 20 minutes. It's ideal to make ahead for busy weeks when you need a quick top up of nutrients, and both broccoli and almonds contain protein to keep you feeling full.
Equipment
- Blender or food processor
- saucepan
- frying pan
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 1 clove garlic peeled and very finely chopped
- 400 g broccoli cut into florets
- 50 g ground almonds
- 750 ml vegetable stock or chicken stock if preferred
- 1 pinch grated nutmeg optional
Instructions
- Heat the olive oil in a pan and fry the chopped onion until starting to brown slightly.
- Add the chopped garlic, broccoli, nutmeg and stock. Bring the soup up to the boil and simmer gently for 10 minutes. Check that the stalks of the broccoli are fully cooked through with the point of a knife.
- Whilst the soup is simmering, toast the ground almonds. Place a dry pan on a medium heat and add the almonds. Watch the pan carefully (nuts burn very easily!) and as soon as you can smell the almonds, remove them from the heat. They should be lightly toasted and the colour of sand.
- Add the almonds to the pan and blitz with an immersion blender until smooth and creamy. You can also blitz the soup in a food processor or standalone blender if preferred.
- Taste the soup and add extra seasoning if required (you may not need it as there'll probably be plenty of seasoning in the stock). If you prefer your soup a little thinner, add a splash of boiling water.
Notes
Use fresh or frozen broccoli to make this soup. The stalk can also be included - chop it into pieces and add along with the rest of the broccoli.
Nutrition
Calories: 146kcalCarbohydrates: 11.7gProtein: 5.7gFat: 10.1gSaturated Fat: 1gFiber: 4.7gSugar: 3.3g
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