recipes by ingredient
acai acorn squash almond butter almond milk almonds apple apples apricots artichoke artichokes arugula asparagus avcado avocado balsamic banana bananna barley basil bean beets black bean blackberries blood orange blueberries bok choy bread broccoli brussels sprouts butternut squash cabbage cacao capers carrot carrots cashews cauliflower cchia seeds celery celery root cherries chia seeds chickpea chickpeas chili chives chocolate cilantro cinnamon clementines coconut coconut milk coconut oil corn cucumber cumin currants dates dill edamame eggplant eggs endive english peas farro fava beans fennel figs flax seeds frisee garlic ginger goat cheese goji berries greek yogurt green onion green tea harissa hazelnut hemp seeds honey jalapeno jalapeƱo jerusalem artichokes kale key lime kidney beans leeks lemon lemongrass lentils lettuce mango maple syrup meyers lemon millet miso mushrooms mustard mustard greens noodles nori oatmeal oats olive oil onion parsley parsnips pasta peach pear peas pecans peppercorns pine nuts pistachios poblano polenta pomegranates potato pumpkin pumpkin seeds quince quinoa radicchio radish ramps raspberries red cabbage red onion red pepper red wine rhubarb rice romaine rosemary sage salmon scallions serrano chilies sesame seeds shallots shiitake mushrooms soba noodles spaghetti squash spelt spinach ssweet potato strawberry sugar snap peas sweet potato swiss chard tahini thai basil tofu tomato vanilla bean walnuts white white bean wwhite bean yellow pepper yogurt zucchini
SUBSCRIBE
This form does not yet contain any fields.
    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    « winter vegetable couscous | Main | chia seed pudding »
    Tuesday
    Jan102012

    broccoli almond soup // vegan

    I’m back. 
    Did you miss me? I sure did miss you.

    I’ve been doing a lot of traveling lately. I love to travel. Love.

    Over the past two weeks, we have visited both South America and the Southwest, US. What a contrast of cultures. We were in Argentina and Uruguay for some relaxation and new year’s eve fun. Then we headed to Phoenix, Arizona to visit my brother.  Both are places I have wanted to visit for some time, and both are ones I hope to return to soon.


    As much as I love to travel, I often dread what I am going to eat while in-transit.  Usually the only choices are uber-processed meats, cheeses, and sodium enriched ... well, everything. Blech.

    Needless to say, when I got home I was ready for some good, clean, healthy, veggie food. I was also ready to get myself back in the kitchen. It’s hard for me to not cook a single meal for more than a week. 

    The upside of this is that I have tons of time to brainstorm new dishes.  I become totally re-inspired.  

    This soup was a result of that.  When came home, and I was a cooking machine. A vegan cooking machine. 

    This soup contains a mega does of healthy vitamins and nutrients, while remaining hearty and satisfying. The almonds not only give it a boost in vitamin E, but they also give the soup a boosted creamy consistency and taste. 

    You may not know this yet but ... broccoli and almonds were totally meant to be together, just like peanut butter and jelly, rice and beans, beyoncé and jay-z.  

    This hearty soup will also help you stay on track with your new year's resolution to eat healthy food. You even may feel like you're cheating, but you're not. I know you haven't broken down just yet ;)

    Broccoli Almond Soup

    Makes

    4-6 servings 

    Ingredients

    1 medium onion, chopped
    3 clover of garlic, chopped
    3 tablespoons of sunflower oil (or a another neutral tasting, high-heat oil)
    2 heads of broccoli, chopped (tops and stems – approx 6 cups)
    6 cups of water
    ½ cup of almond slivers
    2 teaspoons of arrowroot
    salt & pepper

    optional garnish: a handful of toasted almonds & a drizzle of olive oil

    Directions

    • Sauté the garlic and onions in 2 tablespoons of the oil over medium heat for about 3 minutes (until the garlic and onions are clear). 
    • Add the broccoli and stir to coat with the garlic and onions. Season generously with salt and pepper. Cook the broccoli for about 5-8 minutes and then add in the water. 
    • Bring the water to a boil, reduce to a simmer, then cover and cook for 10-15 minutes (until the broccoli is fork tender).
    • While the soup is simmering, toast the almonds.  In a small sauté or cast iron pan, heat up the remaining tablespoon of oil over medium heat and toast the almonds until the start to brown. Remove them from the heat, and set aside.
    • Transfer the soup to a blender, add the toasted almonds and blend until smooth. You may need to do this in batches if you have a smaller blender. 
    • Give it a taste and see if you want to add more salt and pepper.  I find it usually needs another generous helping of salt and pepper at this stage.  Also, add in the arrowroot to thicken the soup. Blend again for another 20-30 seconds, until everything is blended well.
    • I find that this soup is best served warm after it has been sitting for 20-30 minutes.  It give it a little more time for the flavor to develop.
    • If you like, toast up some more almonds and use them as a garnish along with a drizzle of really good olive oil. 

    Enjoy. 

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    References (1)

    References allow you to track sources for this article, as well as articles that were written in response to this article.
    • Response
      Response: cooking
      broccoli almond soup // vegan - what's cooking good looking - a healthy, seasonal, tasty food and recipe journal

    Reader Comments (5)

    Making this today for my 13yr old son who has been sick for 4 days and is asking for broccoli soup! Will let you know how it goes.

    February 8, 2012 | Unregistered Commenteralida

    This was delicious and a hit with my sick tiny teen! The thickness from the arrowroot really makes the soup. This is a keeper!

    February 8, 2012 | Unregistered Commenteralida

    @alida - So sorry that your son is sick :( but so happy to hear that he liked the soup! It is amazing how thick and creamy this soup tastes without any cream.

    February 9, 2012 | Registered CommenterJodi

    Hey! I just made this for dinner - it was a little runny, maybe because I didn't have any arrowroot so I just went without. But despite that, it was actually quite delicious! Very moorish... we gobbled it up with a side of roast beets and some homemade flat bread. Thanks for posting!

    March 19, 2012 | Unregistered CommenterPamela

    @pamela - Glad to here you made the soup and liked it! (...despite it being a little runny!) The arrowroot is there to thicken it up ... you can use other thickeners such as cornstarch, however, arrowroot is a little better for us. PS - love your site!

    March 20, 2012 | Registered CommenterJodi

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Post:
     
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>