This year I made a resolution to eat healthier in the New Year.
One way I plan to achieve that goal is to go meatless at least one day a week and let healthy veggies and nutrient-dense grains take center stage on my plate.
Whereas I will never be able to give up a juicy steak or smoky bacon, I do know that I adopting a vegan lifestyle for a few meals each week will be a bonus for my health and my waistline.
This Broccoli Almond Soup is from the kitchen of my good friend Nevada Presley. A certified vegan chef and vegetarian of over 20 years, Nevada is full of ideas and recipes for tasty dishes so good that I never miss the meat or dairy.
Traditional cream of broccoli soup is a decadent indulgence. This recipe – which is posted on wknofm.org - has all the flavor but none of the unhealthy fat from heavy cream. Unsweetened almond milk replaces the dairy with less fat and the added bonus of a delightful nutty flavor. Potatoes thicken the soup to create that velvety creaminess that makes this soup so popular.
High in calcium, fiber, and a slew of vitamins, broccoli is known a “super food.” Since the broccoli will be pureed, you should use both the florets and the stems in this recipe. Broccoli stems are actually sweeter and higher in fiber than the florets. Be sure to peel the tough outer layer before using them in any recipe.
Puree the soup with an immersion blender. If using a traditional blender, do it in batches so the hot soup does not overflow in the blender.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Broccoli Almond Soup
- 2 tbsp. olive oil
- 4 cloves garlic
- 1 medium yellow onion, peeled and diced
- 2 cups peeled and diced potatoes
- 1/2 cup dry white wine (optional)
- 4 cups vegetable stock
- 4 cups coarsely chopped broccoli (stems and florets)
- 1 cup sliced almonds, toasted
- 2 cups unsweetened almond milk
- 2/3 cup finely chopped fresh parsley
- Kosher salt and ground white pepper
In a large soup pot, heat the oil over medium heat. Add the garlic and onion. Sauté, without browning, until soft and translucent, about 5 minutes. Add the potatoes, white wine, and stock. Bring the mixture to a boil over high heat. Once it starts to boil, lower the temperature to medium and simmer for 10 minutes.
Add the broccoli and almonds. Continue to cook at a simmer until the broccoli and almonds are very soft, about 20 more minutes.
Add the almond milk and bring the mixture back to a boil. Reduce the heat again to medium and simmer for 10 more minutes.
Puree the soup in the pot with an immersion blender or in batches in a food processor or blender. If using a food processor or blender, return the soup to the pot. Add the parsley and season with salt and pepper. Heat through over medium-low heat. Serve warm.