Roasted Broccoli Almond Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Blender time
5 mins
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Total Time
50 mins
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Servings
4
-
Calories
401 kcal
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Course
Soup
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Cuisine
International
Roasted Broccoli Almond Soup
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This thick and hearty broccoli soup uses roasted broccoli to up the broccoli flavor. Toasted almonds replace the cream you often find in broccoli soups.
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Ingredients
- 2 heads broccoli florets cut, stems trimmed and chopped
- 2 tablespoons olive oil divided
- 2 teaspoons salt divided
- 1 cup almond blanched, slivered or whole
- 1 Yukon Gold potato scrubbed and chopped
- 1 carrot peeled and chopped
- 1 talk celery chopped
- ½ onion large or 1 medium, chopped
- 3 cloves garlic smashed
- ¼ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes
- 3 parsley sprigs
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 425°F while you are chopping the vegetables.
- Add the chopped broccoli, 1 tablespoon of olive oil, and 1 teaspoon of salt to a rimmed roasting pan. Toss to coat and roast for 20 minutes, stirring once about halfway through. The broccoli should be cooked through and lightly browned in places.
- At the same time, toast the almonds in a small pan for 5 to 10 minutes until they start to smell nutty.
- While the broccoli and nuts are in the oven, add the remaining tablespoon of olive oil to a large soup pot and turn the heat up to medium.
- When the oil is hot, add the potato, carrot, celery, onion, and garlic and cook, stirring occasionally, until the vegetables are starting to brown.
- Add water to cover and then stir in the remaining one teaspoon of salt and the ground black pepper, red pepper flakes, and parsley. Bring the pot to a boil and then reduce the heat to medium-low, cover the pot, and let the vegetables simmer for 20 minutes, stirring occasionally.
- When the broccoli and almonds are done, reserve a few broccoli florets and almonds for garnish.
- Working in batches, use your blender or food processor to purée the soup, broccoli, and almonds together to a thick consistency.
- Turn the heat back to low, add the cider vinegar, and adjust the salt and pepper as needed.
- Garnish with the reserved broccoli florets and almonds. Serve hot.
Notes
- Feel free to substitute broth for the water.
- Leftover soup can be stored in the refrigerator for a few days or in the freezer for three to six months.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
37g
(12%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Sodium
1294mg
(54%)
Potassium
1461mg
(31%)
Fiber
13g
(52%)
Sugar
8g
(16%)
Vitamin A
4591IU
(92%)
Vitamin C
283mg
(314%)
Calcium
241mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Sodium | 1294mg | 54% |
| Potassium | 1461mg | 31% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 4591IU | 92% |
| Vitamin C | 283mg | 314% |
| Calcium | 241mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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