Healthy Broccoli Almond Soup

🧂 Ingredients

• 1/2 cup Blanched almonds
• 1 tbsp Olive oil
• 5 Garlic cloves

  minced
• 1 Medium Spanish onion

  chopped
• 3/4 cup Celery

  chopped
• 3 cups Broccoli florets
• 1 cup Yukon Gold Potato

  peeled and chopped
• 3/4 tsp Kosher salt
• 3/4 cup Almond Milk
• 1 cup Vegetable stock
• 1 tbsp Lemon juice
• 1 tsp Vegan Worcestershire sauce
• 1/4 tsp Nutmeg

  ground
• 1/2 tsp Black pepper
• 1/4 cup Cheddar cheese

  grated

Instructions

• 1 Place almonds in boiling hot water for 5 minutes. Drain the water and pinch the
  almonds to remove the skin. Set aside.
• 2 In a large pot or Dutch Oven add olive oil, minced garlic and chopped onion.
  Saute for 3-4 minutes until the onions soften and translucent.
• 3 Add the chopped celery, broccoli florets, potato and blanched almonds. Stir with
  a wooden spoon until fully combined.
• 4 Add 1.5 cups water and salt. Seal pot with a lid. Cook for 25-30 minutes on
  medium low heat, until broccoli is soft and tender.
• 5 Remove the lid, turn off the heat and let cool for 10 minutes.
• 6 Puree the soup with an immersion blender, until you reach a smooth consistency.
• 7 Turn on the stove to medium heat and add milk, vegetable stock, lemon juice,
  Worcestershire sauce and freshly cracked pepper.
• 8 Serve immediately topped with a drizzle of cream, shredded cheddar cheese,
  sliced fresh herbs and chopped almonds.

Nutrition Info