By Nmami Agarwal
May 23, 2018
Almonds and potatoes make a surprisingly dairy free creaminess in this delicious green soup. You can freeze this soup as well, so make a batch in
advance and place single servings portions in the freezer for a quick anytime meal.
- 1 tbsp olive oil
- 1 clove of garlic (minced)
- 1 medium potato (diced)
- 6 cups broccoli
- 3 cups vegetable broth
- ½ cup toasted almonds
1. Heat olive oil in a pan over medium heat. Add garlic, sauté until fragrant, about 30 seconds. Add potato and sauté it well for about 2 minutes until softened slightly. Add broccoli and broth. Bring it to a boil and cook for 5 minutes so that the vegetables become tender.
2. Allow mixture to cool slightly, about 10 minutes. Transfer to a blender and puree until smooth. Add almonds few more times until fully incorporated. Return mixture to pan and reheat for 5 to 8 minutes, don’t boil it again. Serve Hot