A wholesome, silky-smooth soup made with simple ingredients and packed with flavour—perfect for winter evenings or clean eating days.
Ingredients:
For the Soup:
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Olive oil – 2 tbsp (or any oil of choice)
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Onion – 1 medium, roughly chopped
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Garlic cloves – 4 to 5, peeled and smashed
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Celery sticks – 2, roughly chopped (or substitute with coriander stems)
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Hot water – about 3–4 cups
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Salt – to taste
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Almonds – 18 to 20, roughly chopped
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Broccoli – 200 grams, cleaned and chopped into florets
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Black pepper – freshly crushed, to taste
Optional Garnish:
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A drizzle of olive oil
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Red chilli flakes or more black pepper
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Croutons, toasted seeds, or herbs
Instructions:
1. Sauté Aromatics:
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In a deep pot, heat 2 tbsp olive oil.
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Add chopped onion, garlic cloves, and celery.
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Stir-fry on high heat for 1–2 minutes.
2. Add Liquid & Nuts:
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Pour in hot water and salt to taste.
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Add 18–20 chopped almonds and bring to a roaring boil.
3. Cook Broccoli:
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Once boiling, add broccoli florets.
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Stir well, cover, and cook on medium heat for 5–6 minutes.
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Check doneness by piercing broccoli with a knife – it should cut easily.
4. Cool & Blend:
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Strain the mixture, but preserve the stock.
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Let both veggies and stock cool to room temperature.
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Add cooked ingredients to a blender along with some of the reserved stock.
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Blend until smooth and creamy.
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Add more stock or water as needed for a fine consistency.
5. Strain & Simmer:
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Pass the blended soup through a strainer for a silky finish.
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Pour into a clean pot, and adjust consistency with more stock if needed.
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Bring the soup to a gentle simmer.
6. Season & Serve:
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Add more salt and freshly crushed black pepper to taste.
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Stir, taste, and adjust seasoning if required.
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Serve hot with optional toppings like olive oil, chilli flakes, or croutons.
Tips:
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Almonds add a natural creaminess—no need for dairy.
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To make it richer, you can drizzle coconut cream or almond milk before serving.
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Perfect for vegan, gluten-free, and dairy-free diets.
