Broccoli Almond Soup. A deliciously creamy, dairy-free and a very healthy vegan soup. Perfect for cold winter days. Even better for days when you crave a light dinner.
Broccoli. Most of us have a love-hate relationship with this superfood vegetable. It is way more well known and popular now across the world, definitely way more than it used to be when we grew up in the 1980s. I do not remember eating this vegetable in Delhi as a kid at all!
I think I started to get Broccolii more often in Singapore when my older one started her solids. It was a task definitely, to feed her. Not the best of taste, but definitely very high in nutrition.
On the other hand, my sister’s soon to be 3 years old loves his steamed broccoli as much as he loves his strawberries!
Broccoli is a cruciferous vegetable, along with cauliflower, brussels sprouts, bok choy, cabbage, collard greens, and turnips.
I started to make Broccoli Soup only to try my luck with the girls at home. This is one way they will absolutely have broccoli any time of the day. They love this one so much.
It is a very smooth and straightforward recipe and can make anyone fall in love with broccoli. There is a cheesier version of this that I make too but let’s keep this one healthy and vegan.
Feel free to make it richer and add a dollop or two of butter/ cream. The basic recipe is vegan; you may add regular dairy/ any milk of your choice.
Don’t forget to share your pictures if you do try this version.
Cream of Broccoli Almond Soup
Ingredients
- 2 Broccoli (medium)
- 1 Yellow Onion (medium)
- 2 Garlic Cloves
- ¼ cup Almonds
- 4 cups Vegetable Stock
- ¼ tsp Black Pepper
- ⅛ tsp Freshly Grated Nutmeg
- ½ cup Coconut Milk (or any milk of your choice)
- 2 tbsp Olive Oil
- Salt (to taste)
Instructions
- Soak the almonds overnight or blanch them in boiling water. Peel and keep aside.
- In a pan, heat 2 tbsp olive oil. Add smashed garlic cloves and chopped onions. Saute for 5 minutes.
- Cut the broccoli into small florets. Add the broccoli florets and toss them around in the pan.
- Add the almonds along with the vegetable stock (or simply water is fine as well). Let this mixture come to a boil.
- Cover and let cook till the broccoli cooks well and turns soft.
- Check and remove from heat and let this mixture cool down. Transfer to a blender and blend until smooth. You may also use a hand immersion blender.
- Transfer back to the pan if you used a regular blender and let this simmer.
- Add the nutmeg, black pepper and salt to taste. Mix.
- If you want the soup to be creamier, feel free to add 1/2 cup milk (or a cream) of your choice and simmer further for not more than5 minutes.
- Remove and serve hot immediately.
