Broccoli and almond soup
- kzafarullah
- Jun 6, 2020
- 1 min read
Updated: Apr 9
This is a super simple, 4 ingredient soup. The combination of roasted almonds and broccoli is surprisingly good. The trick is to roast the almonds evenly and well.
This was one of my early cookbooks; I have cooked at least half of its recipes. The soups are from around the world, including delicious purées like this one and elaborate one-dish meals. This is one of those books that will make you fall in love with soup!
For more recipes from this cookbook, click here.


1 1/2 lbs broccoli, tender green ones, diced into small bits 3 cups chicken or vegetable stock (Imagine brand, Organic) 1/2 cup blanched almonds, ground into small bits in a spice grinder or mortar and pestle
1/2 cup milk Salt and black pepper to taste Heat the stock in a pot, add the broccoli, salt, and black pepper, and bring to a boil. Simmer for 10 minutes.
Meanwhile, roast the almonds on low heat until golden brown in a small pan.
Add most of the almonds to the soup, keeping some to top it. Simmer the soup for an additional 10-15 minutes after adding the almonds.
Purée the soup with a hand blender or kitchen blender till smooth.
Stir in milk—taste for seasonings.
Serve with the toasted almonds on top.
NOTE: You can leave out the milk to make this recipe vegan.