Easy Broccoli & Almond Soup

January 02, 2019

Easy Broccoli & Almond Soup

Happy New Year!

I hope you all had a great holiday season. I am starting 2019 with a soup, why not?
It's winter, it's cold outside, and I just had oral surgery. :(

I love cream of broccoli soup.....but I don't really like eating all that heated milk in my soup.

Here is a delicious, healthier version of cream of broccoli soup, sans dairy.

I thicken the soup with a tablespoon of almond butter....and trust me, it is amazing!
You will want to add it to all your vegetable based soups.

My soup motto: "the better the stock, the better the soup".
It's so easy to make homemade chicken stock, it just takes some motivation.

After you roast a chicken, don't throw the bones away....throw them in a big pot with water to cover (I also save the gizzard and neck that comes in the package)....throw it all in w/ celery leaves and an onion and a carrot....peppercorns and a bay leaf....whatever you like.

Simmer for 2 hours, until your soup is nice and dark. Let cool, strain and freeze it for a day like today.
Like money in the bank. ;)

Easy Broccoli & Almond Soup:

1 small head of broccoli, cut up into florets
1 large onion, chopped
2 tbsp butter
2 tbsp olive oil
3 cloves garlic, smashed
5 cups of good chicken stock
1 tbsp almond butter
black pepper
salt to taste (my stock is already salted, so I don't need to add any additional salt)
sliced almonds for garnish

In a Dutch oven (Le Creuset is my fave), heat olive oil and butter.

Cook the broccoli, garlic and onions about 5 minutes on medium, until onions are translucent.

Add in stock and almond butter and bring to a boil.

Reduce the heat, and simmer the soup for 20 minutes.

When the soup is cool enough to handle, place an immersion blender inside the pot and puree the soup. You can also do this in a blender, but it's so easy and cheap to get one of these hand held stick blenders.