Healthy Broccoli Almond Soup
Learn how to make the best healthy Broccoli Almond Soup. Our easy vegetarian recipe features lemon, nutmeg, cheddar cheese and Worcestershire.
Servings: 6
Calories: 124kcal
Equipment
- Dutch Oven or Large Pot
- Wooden spoon
- Immersion Blender
- measuring spoons
- measuring cups
- French knife
Ingredients
- 1/2 cup Blanched almonds
- 1 tbsp Olive oil
- 5 Garlic cloves minced
- 1 Medium Spanish onion chopped
- 3/4 cup Celery chopped
- 3 cups Broccoli florets
- 1 cup Yukon Gold Potato peeled and chopped
- 3/4 tsp Kosher salt
- 3/4 cup Almond Milk
- 1 cup Vegetable stock
- 1 tbsp Lemon juice
- 1 tsp Vegan Worcestershire sauce
- 1/4 tsp Nutmeg ground
- 1/2 tsp Black pepper
- 1/4 cup Cheddar cheese grated
Instructions
- Place almonds in boiling hot water for 5 minutes. Drain the water and pinch the almonds to remove the skin. Set aside.
- In a large pot or Dutch Oven add olive oil, minced garlic and chopped onion. Saute for 3-4 minutes until the onions soften and translucent.
- Add the chopped celery, broccoli florets, potato and blanched almonds. Stir with a wooden spoon until fully combined.
- Add 1.5 cups water and salt. Seal pot with a lid. Cook for 25-30 minutes on medium low heat, until broccoli is soft and tender.
- Remove the lid, turn off the heat and let cool for 10 minutes.
- Puree the soup with an immersion blender, until you reach a smooth consistency.
- Turn on the stove to medium heat and add milk, vegetable stock, lemon juice, Worcestershire sauce and freshly cracked pepper.
- Serve immediately topped with a drizzle of cream, shredded cheddar cheese, sliced fresh herbs and chopped almonds.
Nutrition
Calories: 124kcal | Carbohydrates: 12.3g | Protein: 4.7g | Fat: 7.3g | Saturated Fat: 1.1g | Cholesterol: 3mg | Sodium: 468mg | Potassium: 356mg | Fiber: 3.2g | Sugar: 4.9g | Calcium: 97mg | Iron: 1mg