Broccoli Almond Soup

By Nmami Agarwal             05/23/2018

Broccoli Almond Soup

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

Calories: 210

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