Broccoli Almond Soup

Got Snow? Make this wonderful broccoli almond soup.
 Just hearing about the huge snowstorms hitting the East Coast made me feel like making soup this morning, despite living in the Miami Beach area where it is nice and warm.

All I'm seeing on the TV news is - SNOW SNOW SNOW

This is a new soup that was not published in my cookbook. 

The combination of broccoli and almonds in this beautiful soup is quite delicious. The almonds add that Je ne sais quoi. to a simple broccoli soup- 

Green Are Alkaline

This delicious creamy broccoli almond soup hit the spot. I've been trying to eat more greens to stay alkaline during this Covid Pandemic. They say that disease doesn't live in an alkaline environment and that greens keep you alkaline and healthier. 

I've been having a green smoothie(link) every morning and have been focusing on adding spinach, kale, cabbage, Brussels sprouts, fresh herbs, or broccoli as sides to my other meals. 

I garnished with fresh herbs from my indoor herb garden:
freshly cut oregano and thyme

This broccoli soup was light, creamy, and delicious and not too heavy for my warmer weather in Miami. The small amount of almonds gave it a little texture, protein, and healthy fat- but not too much!

To Save Time

I used organic frozen broccoli and a variety of other vegetables and my Instant Pot to cook for just 1 minute. 

For Convenience

I keep frozen veggies in the freezer. I find that when I buy fresh veggies, I don't always get t them quickly enough and they start to go bad. Supposedly, vegetables for frozen packages are picked at their prime and frozen immediately to deliver vegetables that were frozen at their freshest. Also, Costco sells a variety of organic frozen produce that I sometimes can't find in the fresh produce aisle. 

Ingredients: 

Vegetable broth or olive oil for sautéing (your choice)

2 cups of sliced onion

5 cloves of fresh garlic, chopped

1 cup of sliced carrots

1 cup of sliced celery

4 cups of frozen broccoli, florets

1 teaspoon of turmeric

1/2 teaspoon of ground ginger (or fresh) 

2 cups of water

2 cups of vegetable broth 

1/4 cup of soaked almonds(after soaking remove skin), chopped-

pinch of ground ginger or ground coriander for each bowl

optional: if you have lemongrass, add some to the cooking- yum 

Instant Pot Directions:

 Press sauté function, add onions 1/4 cup of vegetable broth or a tablespoon of olive oil and sautee for 4 minutes stirring. Add garlic, carrots, and celery and sauté for another 3 minutes stirring. Add broccoli, turmeric, ginger, water, and broth. Cancel sauté function, secure lid, close steam valve, and set to pressure cook for 1 minute. When done, release steam manually according to manufacturer's directions. When all steam is released, remove lid. Using an immersion blender, blend soup well.

Chop the almonds and return to the soup even if they are somewhat chunky. Garnish soup with additional ground ginger, fresh herbs, or ground coriander. 

Stove Top Directions: 

Lightly coat the bottom of a soup pot with a little oil or 1/4 cup of vegetable broth. Add onions and sauté for 4 minutes stirring. Add garlic, carrots, and celery and sauté for another 3 minutes stirring. Add broccoli, turmeric, ginger, water, and broth and bring to a boil. Reduce to simmer and cook covered until all vegetables are soft ( about 20 minutes). When vegetables are soft, use an immersion blender and blend soup well.

Chop the almonds and return to the soup even if they are somewhat chunky. Garnish soup with additional ground ginger, fresh herbs, or ground coriander. 

How to Soak Almonds:

Place 1/4 cup of almonds in a small bowl and cover with water. Allow to soak for a minimum of 3 hours or up to overnight. Pop off skins and use the balanced almonds for the soup. 

Notes: 

1. All recipes on my blog are naturally gluten-free and after 2020 all recipes are vegan (as opposed to vegetarian) and parve.

2.  During the pandemic, I've had a lot of time to research other ways of cooking and eating. In particular, I've begun to watch Chef AJ and Plentiful Kiki on Youtube. Neither of them use oil to sauté so I tried it. I am very happy sauteeing in a small amount of vegetable broth instead of oil. I don't miss the calories or the taste. Try it.

My New Soups Cookbook (over 80 Recipes) 

Don't forget to pick up a signed copy of my new cookbook,  Easy Plant-Based Soups From Farm To Ladle.  with over 80 easy and delicious soup recipes and 70 inspirational quotes to encourage and inspire your healthy eating journey.

Intant Pot and stove top recipes for all recipes. 

Makes a wonderful gift and is shipped gift-wrapped. Order at the bottom of the page.

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