Ingredients
Recipe Yield
Total Time
- 20 ml olive oil
- 100 g onion, chopped
- 3 cloves garlic, minced
- 1 kg broccoli, chopped
- 150 g almonds, toasted
- 1 L vegetable broth
- 500 ml water
- Salt and pepper
- Sliced almonds and fresh parsley for garnish
When cooler days call for something warm and comforting, this Broccoli-Almond Soup steps up to the bowl with a twist of Mediterranean charm. Imagine a rich, creamy blend of broccoli that’s as wholesome as it is indulgent, elevated by the nutty depth of toasted almonds. This isn’t just any green soup—each spoonful is filled with the cozy, earthy flavors that make chilly days feel a little brighter.
Perfect as a holiday starter or a satisfying side, this soup brings a hint of sophistication with its unexpected almond twist, making it as delightful as it is nourishing. And don’t be surprised if your guests ask for seconds! With its beautiful garnish of sliced almonds and fresh parsley, it looks as inviting as it tastes. Grab a bowl, cozy up, and let this Mediterranean-inspired creation bring a little extra warmth to your festive table.
Preparation:
Preheat your oven to 180°C.
Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes, until lightly golden and fragrant. Remove from the oven and chop coarsely.
Heat olive oil in a large pot over medium heat.
Add the chopped onion and garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 5-7 minutes.
Add the chopped broccoli, including the stems, to the pot. Sauté for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and water, then bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the broccoli is tender.
Remove the pot from heat. Using a blender or immersion blender, blend the soup until smooth.
Stir in the chopped toasted almonds and season with salt and pepper to taste.
Ladle the soup into bowls, garnish each with sliced almonds and fresh parsley, and serve.
Enjoy!