Sunday, January 31, 2021

Broccoli Almond Soup

Soup, Green, Eating, Restaurant, Menu
Got Snow? Make this wonderful broccoli almond soup.
 Just h
earing about the huge snowstorms hitting the East Coast made me feel like making soup this morning, despite living in the Miami Beach area where it is nice and warm.
All I'm seeing on the TV news is - SNOW SNOW SNOW

Spruce, Snow, Snowfall, Snowdrift

Chard, Swiss Chard Soup, Soup, Spinach

This is a new soup that was not published in my cookbook. 
The combination of broccoli and almonds in this beautiful soup is quite delicious. The almonds add that Je ne sais quoi. to a simple broccoli soup- 

Green Are Alkaline
This delicious creamy broccoli almond soup hit the spot. I've been trying to eat more greens to stay alkaline during this Covid Pandemic. They say that disease doesn't live in an alkaline environment and that greens keep you alkaline and healthier. 

Spinach smoothie

I've been having a green smoothie(link) every morning and have been focusing on adding spinach, kale, cabbage, Brussels sprouts, fresh herbs, or broccoli as sides to my other meals. 

broccoli almond soup
I garnished with fresh herbs from my indoor herb garden:
freshly cut oregano and thyme

This broccoli soup was light, creamy, and delicious and not too heavy for my warmer weather in Miami. The small amount of almonds gave it a little texture, protein, and healthy fat- but not too much!

To Save Time
I used organic frozen broccoli and a variety of other vegetables and my Instant Pot to cook for just 1 minute. 

For Convenience
I keep frozen veggies in the freezer. I find that when I buy fresh veggies, I don't always get t them quickly enough and they start to go bad. Supposedly, vegetables for frozen packages are picked at their prime and frozen immediately to deliver vegetables that were frozen at their freshest. Also, Costco sells a variety of organic frozen produce that I sometimes can't find in the fresh produce aisle. 

Vegetable broth or olive oil for sautéing (your choice)
2 cups of sliced onion
5 cloves of fresh garlic, chopped
1 cup of sliced carrots
1 cup of sliced celery
4 cups of frozen broccoli, florets
1 teaspoon of turmeric
1/2 teaspoon of ground ginger (or fresh) 
2 cups of water
2 cups of vegetable broth 
1/4 cup of soaked almonds(after soaking remove skin), chopped-
pinch of ground ginger or ground coriander for each bowl
optional: if you have lemongrass, add some to the cooking- yum 

Instant Pot Directions:
 Press sauté function, add onions 1/4 cup of vegetable broth or a tablespoon of olive oil and sautee for 4 minutes stirring. Add garlic, carrots, and celery and sauté for another 3 minutes stirring. Add broccoli, turmeric, ginger, water, and broth. Cancel sauté function, secure lid, close steam valve, and set to pressure cook for 1 minute. When done, release steam manually according to manufacturer's directions. When all steam is released, remove lid. Using an immersion blender, blend soup well.
Chop the almonds and return to the soup even if they are somewhat chunky. Garnish soup with additional ground ginger, fresh herbs, or ground coriander. 

Stove Top Directions: 
Lightly coat the bottom of a soup pot with a little oil or 1/4 cup of vegetable broth. Add onions and sauté for 4 minutes stirring. Add garlic, carrots, and celery and sauté for another 3 minutes stirring. Add broccoli, turmeric, ginger, water, and broth and bring to a boil. Reduce to simmer and cook covered until all vegetables are soft ( about 20 minutes). When vegetables are soft, use an immersion blender and blend soup well.
Chop the almonds and return to the soup even if they are somewhat chunky. Garnish soup with additional ground ginger, fresh herbs, or ground coriander. 

How to Soak Almonds:
Place 1/4 cup of almonds in a small bowl and cover with water. Allow to soak for a minimum of 3 hours or up to overnight. Pop off skins and use the balanced almonds for the soup. 


1. All recipes on my blog are naturally gluten-free and after 2020 all recipes are vegan (as opposed to vegetarian) and parve.
2.  During the pandemic, I've had a lot of time to research other ways of cooking and eating. In particular, I've begun to watch Chef AJ and Plentiful Kiki on Youtube. Neither of them use oil to sauté so I tried it. I am very happy sauteeing in a small amount of vegetable broth instead of oil. I don't miss the calories or the taste. Try it.

My New Soups Cookbook (over 80 Recipes) 

Don't forget to pick up a signed copy of my new cookbook,  Easy Plant-Based Soups From Farm To Ladle with over 80 easy and delicious soup recipes and 70 inspirational quotes to encourage and inspire your healthy eating journey.
Intant Pot and stove top recipes for all recipes. 
Makes a wonderful gift and is shipped gift-wrapped. Order at the bottom of the page.

To order a single copy of this beautiful encouraging and inspirational healthy cookbook, use the buy now button below. $20 + $4 shipping

***For multiple copies to a single address text 267-981-4546 to order for reduced shipping charges.


  1. soup and snow are perfect combination....
    thank you for sharing recipe.

    Have a great weekend

  2. I love a good green soup judee. both hubby and myself adore broccoli and brussels and cauli etc. i like to make a green soup with zucchini and baby peas too. So delish! hope you're doing well.

    1. I agree that most green vegetables make very tasty soups that are really healthy and good for you.

  3. IP is a life saving kitchen gadget. The soup looks wonderful!

    1. Oh yes! The Instant Pot makes soup making so easy. It's my favorite kitchen tool.

  4. Delicious soup!....nice combination with almonds!.....Abrazotes, Marcela

    1. This was the very first time I added almonds to broccoli soup- I got the idea from a recipe someone listed on a Facebook group.

  5. As always, the food looks delicious.

  6. That looks wonderful and so healthy too. We had chili was cool and windy here in central FL! Enjoy your week!

    1. We had a few cool days as low as 49 in the morning. As soon as it got cool, I felt like making soup.

  7. This looks warming and delicious. My husband loves green smoothies. I'm not a big smoothie drinker, but I do like a nice green soup.

  8. I have a love/hate relationship with almonds. The first thought that comes to mind is marzipan which I absolutely hate.
    Good point about frozen veggies from Costco. I don't generally buy frozen but you are right, fresh can languish in fridge. But then I keep a soup bag in the freezer for all the odds and ends of vegetables that end up being soup, I have even gotten braver/smarter throwing in parts that I would normally put in the green bin.

  9. In answer to your question you posted on my blog...
    I dump all the frozen odds and ends into a soup pot on the stove, add water to cover brint to a boil then let it simmer away for hours. Then I strain it and determine what I might add, pasta, noodles, rice, lentils etc along with fresh cut vegetables and spices. Or I might then take the strained stock and whatever might need using up, cauliflower let's say, add it to cook and then blend (typically immersion blender) to make a creamy soup.
    I might add leftover mashed if I have to also make a cream soup.
    You can save peelings, skins and leaves.

  10. I know what you mean, even with our relatively warm weather, I do crave soup lately. That broccoli almond combination sounds lovely.

  11. The broccoli almond soup looks delicious! My daughter and her fiancee are enjoying making soups from your cookbook. I gave it as a Christmas gift. I think my other daughter was jealous, so I may have to buy two more -- one for her and one for myself!

  12. gorgeous color and it sounds healthy and satisfying. Thanks for sharing it with Souper Sundays this week.

  13. Love the title of your book and thanks for sharing this recipe with us, especially the IP directions. My Instant Pot stays dormant most of the time. :(

  14. This soup looks bright and delicious. A perfect one for the cold and snowy winter.


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