Creamy of broccoli and almond soup

An easy and nutrient rich soup that is simple and delicious. I stole the recipe from a Waitrose magazine and adapted it. The supermarket magazine had lots of vegan, raw and gluten free recipes. Mainstream. Plant based eating is going mainstream.

For this creamy broccoli and almond soup I felt the original recipe needed a tweak. Burnt or charred broccoli does not work well in a soup, not when it is alongside a citrus. It’s bitter and just not all that pleasant. So either steam it if you want a very low fat soup, or drizzle it in an abundance of oil when you roast it so it doesn’t burn. It is creamy from the almonds, lifted by the citrus and mint, and is nicely filling.

Creamy broccoli and almond soup recipe.

Ingredients

2 Large heads of broccoli (about 8 cups of chopped florets).

1 cup almonds soaked over night (to soften and make them easy to digest) plus a handful to dry roast.

I actually prefer the buttery flavour of coconut oil and the latest thought/study is that it is better for you, the original recipe called for 1 tbs of extra virgin olive oil to roast the broccoli. I used about 4 tbs of coconut oil …you decide.

6 garlic cloves

enough water to cover the broccoli in the pan

1 lemon, zest (for garnish), and juice of ½

large handful mint leaves

Method

Preheat the oven to 200˚C, gas mark 6.

Chop broccoli (and the core) into medium sized florets or chunks and put onto a baking sheet with the handful of almonds and the garlic. Season with salt and pepper. Melt the coconut oil (or just drizzle the EVOO) and drizzle over the veggies and garlic. Roast for 20 mins. Do not let it burn! Remove from the oven and keep aside the roasted almonds and a few florets for garnish.

Drain and rinse the soaked almonds and put them with the broccoli, mint, vegan stock cube, garlic and lemon juice, into a blender. Put in enough water to cover the broccoli and blend until creamy. Add more water until it is thick, creamy and soupy. Season to taste. Warm through in a saucepan.

Serves 4

Creamy Broccoli and Almond Soup - Vegan & Gluten Free

Cook time

35 mins

Total time

35 mins

Creamy broccoli and almond soup recipe.

Author: India Leigh

Recipe type: Soup

Cuisine: Vegan

Serves: 4

Ingredients

2 Large heads of broccoli (about 8 cups of chopped florets).
1 cup almonds soaked over night (to soften and make them easy to digest) plus a handful to dry roast.
I actually prefer the buttery flavour of coconut oil and the latest thought/study is that it is better for you, the original recipe called for 1 tbs of extra virgin olive oil to roast the broccoli. I used about 4 tbs of coconut oil ...you decide.
6 garlic cloves
enough water to cover the broccoli in the pan
1 lemon, zest (for garnish), and juice of ½
large handful mint leaves

Instructions

Preheat the oven to 200˚C, gas mark 6.
Chop broccoli (and the core) into medium sized florets or chunks and put onto a baking sheet with the handful of almonds and the garlic. Season with salt and pepper. Melt the coconut oil (or just drizzle the EVOO) and drizzle over the veggies and garlic. Roast for 20 mins. Do not let it burn! Remove from the oven and keep aside the roasted almonds and a few florets for garnish.
Drain and rinse the soaked almonds and put them with the broccoli, mint, vegan stock cube, garlic and lemon juice, into a blender. Put in enough water to cover the broccoli and blend until creamy. Add more water until it is thick, creamy and soupy. Season to taste. Warm through in a saucepan.
Serves 4

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