Broccoli Almond Soup
This creamy broccoli soup with almonds is dairy-free, vegan, and easy to make. In just 30 minutes, you will have a bowl of healthy and comforting soup to enjoy!
Servings: 4 people
Calories: 203kcal
Equipment
- Dutch Oven
- Hand Blender
- Ladle
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
- Melt the coconut oil in a soup pot. Add the onion and cook until softened, for about 3-5 minutes. Add the garlic and cook for 30 seconds or so, until fragrant.
- Add the almonds and cook until lightly browned. Add the broccoli and continue cooking for 5 minutes more, stirring occasionally.
- 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.
- Prepare the topping by removing a few broccoli florets and chopping them. Mix with the chopped almonds, cilantro, and chili pepper. Reserve.
- Use an immersion blender to puree the soup or transfer to a stand blender.
- Serve topped with the broccoli, almond, cilantro, and chili pepper mixture.
Video
Notes
Adapted from Chef Oropeza Dia a Dia No. 69.
Nutrition
Calories: 203kcal | Carbohydrates: 12.5g | Protein: 7.4g | Fat: 15.6g | Sodium: 319.5mg | Sugar: 3.5g