On a Monday I like pacifying my conscience by cooking a super healthy soup to make up for any extra calories I eat (or drink) over the weekend.
I opened my fridge and noticed the big broccoli head I bought from the garden shop last Friday.
For a long time, the nutritional benefits of broccoli were overlooked. Nowadays, there is more awareness about the importance of greens in our diets and broccoli is one superfood which is used more often.
Ideally, you eat it raw or lightly steamed. However if you have to cook it, keep the cooking time to a minimum and benefit from the whole head – florets, leaves and stalks.
In this recipe, I make it a point to capture the nutrients lost through cooking into a hearty soup. Very often, broccoli soup contains cream or a strong cheese. I chose to thicken my soup by adding root vegetables and compliment the broccoli with roasted almonds.
Broccoli Soup with Roasted Almonds
1 large broccoli head
1 large onion
½ cup almond milk (unsweetened)
750 – 1 ltr vegetable stock
1 tbsp olive oil
½ cup roasted almonds
- Wash and chop the vegetables. Peel the stalk of the broccoli and chop.
- Sauté the onion for a few minutes until it gets a golden brown tinge at the edges.
- Add the chopped carrots and potatoes, stir and sauté for 3-4 minutes. If the mixture is dry, add half a cup of vegetable stock and stir.
- Add the broccoli florets, chopped broccoli leaves and stalks. Mix well and sauté for further 2-3 minutes.
- Add enough stock without covering the vegetables (adding too much stock will make the soup watery).
- Bring soup to the boil, lower the heat and simmer for 10-15 minutes until root vegetables are tender.
- Cool slightly, and process partially with a hand blender. (If you prefer a completely smooth soup, you can process all the soup in food processor).
- Stir in the almond milk and warm gently without bringing soup to the boil.
- Serve in warmed soup plates with a sprinkle of roughly chopped roasted almonds on top.