This broccoli and almond soup recipe is an old favourite of mine – it’s light, creamy and super simple to make. And a great veggie soup for those of you who struggle with pulses but want some plant-based protein in there. Including protein in your soup will help to fill you up and keep you satisfied and energised for longer.
Broccoli is one of Europe’s great superfoods with mega high levels of vitamin K, vitamin C, folate and chromium, as well as being a great source of the colourful antioxidant phytonutrients quercetin, lutein, beta-carotone, zeaxanthine and kaempferol. It’s anti-inflammatory and contains compounds called glucosinolates that we make detoxification enzymes from.
Almonds are a great source of vitamin E (great for fertility, skin health and a great deal more) and the B vitamin biotin (great for hair, skin, nerves and digestion). These light and creamy nuts are good sources of several ingredients you need for energy production, including magnesium, manganese, copper and vitamin B2.
So you can savour each mouthful of this soup, knowing it’s nourishing you on the deepest levels.
a few heads of broccoli
100g ground almonds
1 clove garlic, chopped
black pepper to taste
a little turmeric and nutmeg to taste
tamari to taste if required
the grated zest of a lemon (optional)
1. Steam the broccoli until almost cooked
2. Meanwhile, simmer the leeks, garlic, black pepper and spices in a little coconut oil until soft.
3. Add the broccoli and enough water or stock to cover.
4. When cooked, add the lemon zest, blend and stir in a little tamari if required. Serve and garnish with fresh mint.
It’s great to have a variety of soup recipes up your sleeve, so you don’t get tired of the same old thing. Have a look through my other recipe blogs for some more soup and casserole recipes to keep you warm, hydrated and nourished thoughout the year.