Creamy broccoli and almond soup. This is one of my favourite soup recipes. It is really filling and warming. Even though it has the word creamy in the title there isnt a drop of cream or dairy in it. The creaminess comes from the ground almonds and also from sauteing the onions slowly until they are soft, sweet and translucent. The recipe includes a sea vegetable - I add them to everything I can because they are so rich in minerals. You can make it without a sea vegetable if you wish but youll be missing out on extra calcium, magnesium, iron and other goodies. RECIPE Serves 3-4 Ingredients - 2 medium onions (220g) peeled and chopped - 1 pinch sea salt - I use sea salt as it contains more minerals than regular table salt - 1 tablespoon (10ml) olive oil - 1 strip dried wakame sea vegetable (about 2-3g), soaked in water for 10 minutes and cut into small pieces with scissors. The exact size doesnt matter because the soup will be blended in the end. Keep the soaking water to add to the soup as it, too, is full of minerals. - 1 head broccoli (500g) - cut into florets. Keep the stalks, cut them up - you can add them too. Keep back a small number of florets, cut into small bite-sized pieces, to add to the blended soup at the end to give it some texture. - 4 tablespoons ground almonds - Water - 1 dessert spoon sweet white miso, diluted in a little water. You can use ordinary salt or stock cubes to season instead but I always use miso because it is so full of beneficial nutrients. I dont use the dark brown miso varieties for this dish because they turn the end product a muddy brown colour. The white miso is actually pale yellow and doesnt affect the colour. - Flaked almonds to garnish Instructions 1. Add olive oil, pinch of salt and onions to a thick-based pan and saute gently on a low heat until the onions are soft and translucent. If you hear sizzling the pan is too hot. You dont want to see the oil smoking either - thats bad news - generates free radicals which are damaging to your body. 2. Add the wakame sea vegetable and the broccoli florets and stalks, remembering to keep back a small number of florets for adding to the soup at the end. Add 2-3 cups of water (including the water you used to soak the sea vegetable in) or enough almost to cover the vegetables. It is better to use less rather than more water at this stage as you dont want the soup ending up watery. Simmer for 10-15 minutes or until the broccoli is soft. The precise cooking time depends on how small you cut the broccoli, so keep checking if the broccoli is cooked by sticking a knife into it. If you overcook it you will lose the fresh green colour. If you undercook it, it will be hard to blend and indigestible. 3. When the vegetables are soft, blend them with the ground almonds and the white miso. Taste and adjust seasoning and amount of water if necessary to achieve the consistency you prefer. 4. Add the remaining broccoli florets and simmer for a couple of minutes until they are soft but still with a bit of crunch (the Italians call this al dente) 5. Serve garnished with flaked almonds #plantbased #recipe #broccoli
Posted on: Mon, 20 Jan 2014 18:00:01 +0000
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