Free recipe
Broccoli & Almond Soup
Built around arge head broccoli and onion -- the method starts by heating the olive oil in a pot.
Anchored by arge head broccoli, onion and garlic, this soup dish starts by heating the olive oil in a pot and comes together in about 60 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around arge head broccoli, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 large head broccoli, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 potato, peeled and diced
- 4 cups vegetable stock
- 1/4 cup ground almonds
- 2 tbsp olive oil, salt and pepper, toasted almonds to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the olive oil in a pot and cook the onion 5 minutes until soft, then add the garlic for 1 minute.
Add the diced potato and stock and simmer 10 minutes (the potato makes the soup creamy without much cream).
Add the broccoli and ground almonds and simmer 6-8 minutes until the broccoli is just tender but still bright green - do not overcook or it turns dull.
Blend until smooth.
Season well with salt and pepper and loosen with a little stock if needed.
Serve topped with toasted flaked almonds and a drizzle of olive oil.
The step worth not rushing: Add the broccoli and ground almonds and simmer 6-8 minutes until the broccoli is just tender but still bright green - do not overcook or it turns dull.
