Cream of Broccoli Almond Soup
Broccoli Almond Soup. A deliciously creamy, dairy-free and very healthy vegan soup. Perfect for cold winter days. Even better for days when you crave a light dinner.
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.