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Broccoli & Almond Soup

Name: Broccoli & Almond Soup
Prep time: 20

(5 votes, average: 3.80 out of 5)

20 min prep

4 servings

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10 ingredients

This cream of broccoli-inspired dish has the added boost of protein and nuttiness from almonds. Since broccoli cooks fast, it’s a soup that can be on the table in 30 minutes. This Broccoli &...

½ cup whole blanched almonds
1 tablespoon olive oil
½ of a medium leek, white and green parts only, halved lengthwise and sliced
½ pound Yukon Gold potato (about 2 medium), peeled and cubed
1 tablespoon chopped fresh thyme, plus more for garnish
1 clove garlic, minced
4 cups stock or water
4 loose cups broccoli florets (about ½ a medium head), stems included – peeled and cubed
Salt and fresh ground pepper, to taste
½ cup freshly grated Parmesan, plus more garnish

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Nutrition Facts

Calories

298 cals

Fat

16 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

10 g

Carbohydrates

28 g

Sugar

6 g

Fiber

4 g

Protein

14 g

Sodium

936 mg

Directions

Toast the almonds in a skillet until they make popping noises or their skin has darkened and fragrant. Remove from heat immediately and pour into a bowl. Set aside.
Heat olive oil in a saucepan over medium heat. Add leeks, potatoes and thyme. Cook until the leeks have softened. Add garlic and cook for 3 minutes.
Add stock or water and bring to a boil. Turn the heat back down to medium. Simmer until the potatoes are tender. Remove 1 cup of stock and puree with almonds. Set aside.
Add broccoli and salt and cook for 3 minutes or until the broccoli is bright green. In batches in a blender, or with a hand blender, puree the soup. Return to the saucepan, and stir in the almond puree, Parmesan, and black pepper. Heat through.
Serve with fresh thyme, black pepper, and some Parmesan cheese.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.