Creamy Broccoli Almond Soup

This creamy broccoli almond soup combines the richness of almonds with the earthy flavor of broccoli, creating a smooth and comforting dish. The addition of garlic and onions enhances the depth of flavor, while a hint of nutmeg gives it a warm and aromatic touch. Almond milk adds creaminess without the heaviness, making this soup a perfect light meal that is both nutritious and filling.

For a Serving Size of Two:

Ingredients:

• 200 grams chopped broccoli florets
• 100 grams chopped onion
• 2 cloves garlic, minced
• 30 grams raw almonds, soaked for 4-6 hours
• 300 ml vegetable broth or water
• 100 ml almond milk
• 1 teaspoon olive oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon nutmeg powder
• 1/2 teaspoon salt (or to taste)
• Fresh parsley for garnish (optional)

Procedure:

• Drain and rinse the soaked almonds. Set aside.
• In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
• Add the chopped broccoli florets to the pot and sauté for another 3-4 minutes.
• Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes, or until the broccoli is tender.
• Add the soaked almonds to the pot and stir. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth.
• Return the soup to the pot (if blended separately) and add almond milk. Stir well and let the soup simmer for another 2-3 minutes. Add ground black pepper, nutmeg, and salt, then adjust seasoning as needed.
• Serve hot, garnished with fresh parsley.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g