Broccoli almond soup is a naturally creamy dairy-free and perfect vegan recipe. Fresh broccoli and blanched almonds blend with aromatics and spices to create a richly flavored, filling soup you can serve up in 30 minutes or less.
Ingredients
• 1 tablespoon coconut oil
• 1/2 medium onion , finely chopped
• 2 cloves garlic , minced
• 1/2 cup blanched almonds
• 3 cups broccoli florets
• 2 teaspoons curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 1/2 cups water
• 2 tablespoons almonds with skin on , toasted and chopped
• 2 tablespoons chopped cilantro
•1 small red chili pepper , seeded and finely chopped
Instructions
1. Add the onion to coconut oil in a soup pot and cook until softened. Add the garlic and cook for 30 seconds or so, until fragrant.
2. Add the almonds and cook until lightly browned. Add the broccoli and continue cooking for 5 minutes more, stirring occasionally.
3. Add the curry powder, paprika, salt, and pepper. Pour in the water, reduce the heat, and simmer for 8 minutes, until the broccoli is tender but still bright green.
4. Prepare the topping by removing a few broccoli florets and chopping them. Mix with the chopped almonds, cilantro, and chili pepper. Reserve.
5. Use an immersion blender to puree the soup or transfer to a stand blender.
6. Serve topped with the broccoli, almond, cilantro, and chili pepper mixture.