Almond Broccoli Soup
This Almond Broccoli Soup recipe is very healthy and goes well with a nice slice of multi-grain bread. It’s great for the freezer, which makes for a quick healthy light meal any time of the day. We love eating this for lunch with some hearty bread.
2 large heads broccoli, chopped into small chunks (including stalk)
2 tsp olive oil
2 cup onions
4 tsp tamari or soy sauce (preferably reduced sodium)
2 tsp thyme
2 tsp marjoram
2 tsp nutmeg
2 tsp dill
1 tsp black pepper
4 T almond butter
8 cups vegetable stock
4 tsp lemon juice
4 T fresh parsley, chopped
Heat oil in large soup pot over med heat. Saute onions, tamari and spices for 2-3 minutes. Add chopped broccoli and cook for several minutes (stirring frequently). Add the stock and almond butter; bring to a boil. Reduce heat and simmer until the broccoli is almost soft. Do not overcook broccoli. Let the soup cool down and purée in a blender or with a hand blender. Pour soup back into pot and add the lemon juice and fresh parsley. Serve while warm.
* NOTE: You can also use different vegetables in this recipe such as carrots, potatoes, squash and cauliflower. Each are nice variations.
This recipe is adapted from Deepak Chopra’s, The Chopra Center Cookbook.