Creamy Broccoli & Almond Soup

A simple nourishing and filling soup which the whole family can enjoy. It doesn’t taste overly ‘green’ and it is full of goodness and comfort, which I think is a good balance. The addition of milk (almond or cow) makes the soup extra creamy and ‘velvety’ with a gorgeous texture.

This soup will go well topped with extra greens and homemade croutons.

CROUTONS: Stale bread? Why not make some croutons, cut or break any bread into chunks, add to a bowl with some oil, salt, pepper and finely minced garlic, toss well, bake in a preheated oven at 160c for about 15min or until golden, delicious and will keep for ages.

• 1/4 cup olive oil
• 2 cloves garlic, just bashed
• 2 onion, chopped
• 3 stalks celery, chopped
• 3 large carrots, peeled and chopped
• 1 large potato, peeled and chopped
• 2–3 cups broccoli florets, in large pieces for easy removal
• 1 cup baby spinach or kale (opt)
• 2-3 cups vegetable stock
• 2 cups almond milk or milk
• 1/4 cup nutritional yeast or grated hard cheese
• 1 1/2 – 2 teaspoons sea salt
• white pepper (black is 100%)

1. Heat the olive oil over medium high heat. Add the diced carrots, celery, onions, garlic, and potatoes. Saute, with the lid on, until softened, about 10 minutes.
2. Add the broccoli, veggie stock, and almond or normal milk. The liquid needs to cover the veggies. Simmer until bubbly and broccoli is bright green, about 5 minutes.
3. Using tongs, pull out most of the broccoli pieces and set aside. Add the spinach, leave for 5 minutes. Blend the soup, without the broccoli, to a creamy, cheesy-looking consistency, and then add the broccoli and just pulse a few times to mix it in. You might need to do the whizzing in batches. Return to pot; stir in nutritional yeast (cheese) and salt and a few pinches white pepper.
4. If I want an extra dose of greens I place a handful of chopped baby spinach to the bottom of my bowl before adding the soup. Serve topped with croutons, a sprinkle of nutritional yeast or cheese.