Recipe-Broccoli Almond Soup
Broccoli Almond Soup
The deep green of fresh winter broccoli is a colour that occupies most of our refrigerators this time of year. Often, it makes its way onto a sheet pan for a bit of delicious baking
Here we present a Broccoli & almond soup, naturally creamy dairy-free, vegan and packed full of nutrients – perfect for the winter months.
Featuring fresh broccoli and blanched almonds blended with aromatics and spices to create a richly flavoured, filling soup you can serve up in 30 minutes or less!
INGREDIENTS
• 1 tablespoon coconut oil
• 1/2 medium onion , finely chopped
• 2 cloves garlic , minced
• 1/2 cup blanched almonds
• 3 cups broccoli florets
• 2 teaspoons curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 1/2 cups water
• 2 tablespoons almonds with skin on , toasted and chopped
• 2 tablespoons chopped cilantro
• 1 small red chili pepper , seeded and finely chopped
Method
1. Melt the coconut oil in a soup pot. Add the onion and cook until softened, for about 3-5 minutes.
2. Add the garlic and cook for 30 seconds or so, until fragrant.
3. Add the almonds and cook until lightly browned.
4. Add the broccoli and continue cooking for 5 minutes more, stirring occasionally.
5. Add the curry powder, paprika, salt, and pepper.
6. Pour in the water, reduce the heat, and simmer for 8 minutes, until the broccoli is tender but still bright green.
7. Prepare the topping by removing a few broccoli florets and chopping them. Mix with the chopped almonds, cilantro, and chili pepper. Reserve.
8. Use an immersion blender to puree the soup or transfer to a stand blender. Serve topped with the broccoli, almond, cilantro and chili pepper mixture