Creamy Broccoli and Almond Soup
New favorite alert! This creamy Broccoli and Almond Soup is a wholesome, comforting meal that’s perfect for light dinner or lunch. Almonds add richness and nutrition, making it a satisfying vegetarian meal ready in under 30 minutes. Pair it with garlic toast or pasta for a complete meal.
Servings 4 people
Ingredients
- 1 large head Broccoli Florets or 2 cups
- 1/4 cup Soaked and De-Skinned Almonds (ideally soaked for 5 hours or blanched)
- 2 tbsp Olive Oil
- 1 small Onion diced
- 4-5 cloves Garlic chopped
- 1 litre Vegetable or Chicken Stock/Water
- 1 inch Cinnamon Stick
- 1 Star Anise
- 1 tsp Dried Thyme
- 8-9 Black Peppercorns
- 2 Bay Leaves
- Salt and Black Pepper (to taste)
- 1 tbsp Lemon Juice or as required
Instructions
Prep the Broccoli
- Cut the florets away from the stem and put it in a bowl
- Cut off the dried rough edges from the stem and discard. Chop the remaining part of the stem into small pieces and keep in a separate bowl.
For Soup
- Heat olive oil in a large sauce pan in medium heat. Add bay leaf, star anise, black peppercorn and cinnamon stick. Cook for a few seconds.
- Add garlic and sauté till garlic gets sticky and the rawness goes.
- Now add chopped onion. Sauté till onions become translucent. Do not brown it. This should take about 5 minutes
- Add chopped up broccoli stalks and stems and sauté for 2 more minutes.
- Drain the soaked almonds and rinse with fresh water. Remove the skin.
- Add soaked almonds along with vegetable stock or chicken stock or water. If using water then add salt as per taste.
- Bring the stock/water to boil. Reduce the flame to low, cover the pan with a lid and let it simmer for 7 to 8 minutes.
- Switch off the flame. Strain the stock in a bowl. Remove the whole spices ( bay leaves, star anise and cinnamon stick) and puree the rest in a blender. Alternatively, after removing the whole spices, you can use an immersion blender and puree the soup in the pan. Blend until it is smooth.
- Add the puree back to the stock. If the soup feels thick, add more water/vegetable stock and cook for 3 to 4 minutes more.
- Taste and adjust salt and pepper. Finish it off with lemon juice.
- Serve the soup hot. Garnish the soup with chopped cilantro leaves, sauteed broccoli, chives or toasted almonds.
Notes
- The longer the almonds have been soaked, the creamier the texture of the soup will be.
- For more creamier texture, you can reduce the quantity of water/stock and add some almond milk.
- Use fresh broccoli for this recipe for better taste and flavour.
- Do not throw away broccoli stems and use it in soup instead. It is packed with a lot of flavour and nutrition.
- If you’re short on time or forgot to soak them in advance, you can blanch the almonds in hot water for 10 to 15 minutes.