Broccoli Almond Soup Recipes
BROCCOLI ALMOND-VEGAN CREAM SOUP
Rich-tasting but wondrously low in calories, and soooooo good for you! For the almond milk, I use the Almond Breeze brand, and the butter substitute is Smart Balance.
Provided by La Dilettante
Categories Vegetable
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Put all vegetables in food processor or mini-chopper and mince finely.
- Heat butter substitute in 2-quart saucepan, saute' vegetables until just cooked to crisp-tender, about 5 minutes.
- Add flour and stir well, then slowly add almond milk, stirring well, and cook until slightly thickened, about 5 minutes. Add seasonings and sherry, cook 5 minutes more. Sprinkle with almonds when serving.
Nutrition Facts : Calories 24.6, Fat 0.2, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 1.2
BROCCOLI ALMOND CASSEROLE
This is a family favorite that MUST be at every kind of 'roast' something dinner. It is very rich tasting and what we all consider comfort food. I'm not sure where this originated from, just very thankful to have it. You can use 7oz cheez whiz in place of the shredded cheddar, but I don't like it as much. You can also omit the cheese entirely if you want. I once did that by accident and it tasted just fine.
Provided by Food Snob
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook broccoli until tender. Drain.
- Melt 1/4 c butter in medium saucepan and saute onions and garlic in the butter. Add the mushrooms, 1/4 c sliced almonds, soup and cheese. Stir until hot and cheese is melted.
- In a large casserole dish stir together the broccoli and soup mixture.
- Melt remaining 1/4 c butter and toss with the bread pieces and remaining 1/4 c sliced almonds. Top the casserole with this mixture.
- Bake at 350 for 30 minute.
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BROCCOLI ALMOND SOUP [OIL FREE] THIS HEALTHY KITCHEN
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- If you do not have blanched almonds, begin by blanching whole raw almonds following the directions above, or see the summary in the notes below.
- Roughly chop your onion, garlic and celery and add them to a pot with 2-3 tablespoons of water. Sauté for 3-4 minutes, until softened, adding more water to prevent sticking, if needed. Then add the thyme and sauté another 30 seconds, until fragrant.
- Pour in the broth, almonds, chopped potatoes, broccoli florets and the salt and pepper and bring to a boil over high heat. Once boiling, lower the heat to medium and cook for approx 6-8 minutes, until potatoes are fork tender.
- Use an immersion blender to puree your soup, or carefully transfer to a stand blender, in batches. Use caution when handling hot liquids and do not over fill the blender. Serve with crusty bread, or garnish with croutons and enjoy.
BROCCOLI & ALMOND SOUP | COOK FOR YOUR LIFE
Ingredients . ½ cup whole blanched almonds; 1 tablespoon olive oil; ½ of a medium leek, white and green parts only, halved lengthwise and …
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4.1/5 (7)Estimated Reading Time 2 minsCategory SoupsCalories 1485 per serving
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4.1/5 (7)Estimated Reading Time 2 minsCategory SoupsCalories 1485 per serving
- 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.
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