A personal favourite of time, this soup is easy to make and equally tasty. When I think of soup, broccoli always comes to mind and this broccoli soup is always a hit due to it being the perfect combination of creamy, nutty and nutritious!

This soup is sure to earn a place in your comfort food recipe vault. It’s a classic on those days when you’re feeling a bit sniffly – its warmth is soothing for sore throats and the broccoli packs it with vitamin C to help you feel better sooner!

Broccoli and Almond Soup

Serves 6 | Prep time: 10 minutes | Cook time: 20 minutes | Total time 30 minutes

INGREDIENTS

700 g broccoli
1 tbsp coconut oil1 medium onion (or 3 shallots)
60 g ground almonds
700 ml vegetable stock
300 ml almond milk (or other dairy-free milk)
salt and pepper to season

For the topping

1 tsp dairy-free spread
4 tbsp almond flakes

METHOD

  1. Break the broccoli into florets and chop the stem into chunks, set aside. Dice the onions.
  2. Saute the onions in the coconut oil in a large sauce pan over a medium heat until the onions start to turn translucent. Add the broccoli and stir to coat in the oil.
  3. Pour in the vegetable stock and ground almonds, stir to combine. Bring to a boil, then turn down the heat and simmer for 20 minutes.
  4. Blend all the cooked ingredients in batches until smooth.
  5. While the soup is blending, melt the dairy-free spread over a low heat then fry the almond flakes until they are slightly brown. Remove from the pan immediately or they will start to burn.
  6. Return the soup to the sauce pan, add the almond milk, then stir to combine and warm over a medium heat. Season with salt and pepper.
  7. Transfer soup to serving dishes and top with almond flakes.

 

NOTES

In this recipe I have used almond milk to give it an extra nutty flavour, that said, if you prefer cooking with a different milk then feel free to swap it out, the soup will still turn out scrummy. If you want a creamier, thicker consistency then you can use full-fat coconut milk.

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