Happy Meatless Monday!
Score on a lovely big bunch of organic broccoli and the only thing I could think of was SOUP! I was tempted to do a broccoli cheddar but opted for the healthier almond addition instead.
This broccoli soup gets its creamy consistency from almond milk which has been a favorite of mine for soups over cream or milk. I have two almond milks that I like – the 365 Organic Almond Milk from Whole Foods which is organic and Silk Pure Almondmilk which is Non-GMO Project Verified but not organic. Both are dairy and gluten free. I had the Silk Almondmilk on hand for this soup because of a great coupon, but you can substitute your favorite. I sprinkled some almonds on top for a nice crunchy garnish and there you have a bowlful of healthy delicious. Roasting the broccoli gives it a nice smoky flavor as well which I can never resist.
Stay warm AND healthful!
- 3 cups of broccoli florets (approximately)
- 4 tablespoons of butter
- dollop of EVOO
- 1 medium onion chopped
- 4 cloves of garlic minced
- 3 tablespoons of flour
- 3 cups of chicken broth (or vegetable broth)
- 1 cup of Almondmilk
- Salt and pepper to taste
- chopped almonds for garnish
Cut broccoli into florets and spread on roasting pan. Toss lightly with EVOO. Roast at 400 degrees for approximately 30-40 minutes or to your preferred level of doneness. When broccoli is almost finished roasting, add butter and dollop of EVOO to pot. Once the butter is melted, add the garlic and onions and cook until translucent (about 6 minutes). Add the flour and stir to coat the onions. If it is too dry just add a bit of EVOO and make sure it does not stick/burn on the bottom. Add the roasted broccoli and toss. Stir in the milk and chicken broth. Turn heat to medium high to get the temperature up and keep stirring for about 5 minutes. Taste and add salt and pepper. Remove from heat and use an immersion blender to puree. Add almonds for garnish and serve warm!