Low Carb Almond Broccoli Soup Recipe
Cozy Up with Creamy Almond Broccoli Soup: A Mediterranean Delight!
Looking for a healthy, flavorful, and surprisingly easy soup to brighten up your week? Our Almond Broccoli Soup is the answer! This vibrant soup combines the goodness of fresh broccoli with the subtle sweetness of almonds, creating a comforting and satisfying meal. Inspired by Mediterranean flavors, it’s perfect for a light lunch, a sophisticated appetizer, or a cozy dinner.
This recipe isn’t just about deliciousness; it’s about nourishing your body with wholesome ingredients. Broccoli is packed with vitamins and fiber, while almonds add a boost of healthy fats and protein. The optional heavy cream adds a touch of luxuriousness, but the soup is equally delicious without it – making it easily adaptable to different dietary preferences.
What makes this soup special?
- Flavorful & Aromatic: The combination of broccoli, almonds, and a hint of sweetness creates a truly unique and satisfying flavor profile.
- Easy to Make: With a prep time of just 45 minutes and a cook time of 35 minutes, this soup comes together quickly, even on busy weeknights.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner. It’s also great for meal prepping!
- Healthy & Nutritious: Packed with vitamins, fiber, and healthy fats, this soup is a guilt-free indulgence.
Tips for the Perfect Almond Broccoli Soup:
- Broccoli Freshness: Use fresh, bright green broccoli for the best flavor and texture.
- Toast Those Almonds!: Don’t skip toasting the almonds – it enhances their flavor and adds a delightful crunch.
- Immersion Blender is Your Friend: An immersion blender makes blending the soup a breeze, but a regular blender works just as well (just be careful when transferring hot liquid!).
- Adjust the Consistency: If you prefer a thinner soup, add a little more vegetable broth. For a thicker soup, simmer for a few extra minutes.
Frequently Asked Questions:
Q: Can I use frozen broccoli?
A: Yes, you can! Just make sure to thaw it completely and drain any excess water before adding it to the pot.
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the heavy cream and use a plant-based alternative if desired.
Q: Can I add other vegetables to this soup?
A: Yes! Feel free to add other vegetables like cauliflower, spinach, or leeks.
Q: How long can I store leftover soup?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can freeze it, but the texture may change slightly. It’s best to freeze it without the cream.
We hope you enjoy this delightful Almond Broccoli Soup! It’s a recipe you’ll come back to again and again.
Almond Broccoli Soup
Ingredients
- 1 lbs broccoli
- 1 3/4 ounces sliced almonds
- 1 medium yellow onion
- 1 medium potatoe
- 1 medium carrot
- 1 tbsp olive oil
- 3 1/2 fl. oz heavy cream Optional, for creamier soup
- 27 oz vegetable broth
- 1 tbsp olive oil
Instructions
- Chop the onion, potato, and carrot into small pieces.
- Cut the broccoli into florets.
- Heat olive oil in a large pot over medium heat. Add the onion, potato, and carrot and cook until softened, about 5-7 minutes.
- Add the broccoli and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
- Stir in heavy cream (optional) and season with salt and pepper to taste.
- Toast the sliced almonds in a dry skillet until golden brown.
- Serve the soup garnished with toasted almonds.
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