CAN YOU MAKE BROCCOLI SOUP WITH FROZEN BROCCOLI?

Absolutely! You can make delicious broccoli soup using frozen broccoli. Using frozen broccoli is a convenient and time-saving option, and the soup will still turn out flavorful and nutritious.

CAN YOU MAKE BROCCOLI SOUP WITH THE STALKS?

Certainly! Broccoli soup made with stalks is a fantastic way to minimize waste and utilize the entire broccoli plant. The stalks are often overlooked but are just as flavorful and nutritious as the florets.

WHY DOES MY BROCCOLI SOUP TASTE BLAND?

Taste the soup and adjust the salt and pepper accordingly. Sometimes, a simple seasoning adjustment can make a significant difference.

HOW DO I THICKEN MY SOUP?

Cook Without a Lid: Simmer the soup uncovered. This allows some of the liquid to evaporate, naturally thickening the soup over time.

ALMOND BROCCOLI SOUP (UNDER $10!)

Description

This almond broccoli soup is packed with goodness. It's a creamy, comforting, easy meal, perfect for any day of the week. It can be made dairy-free (vegan) and is ideal for an easy dinner with extra added protein from almonds.

Ingredients

Units Scale

1/2 cup almonds
2 tablespoons olive oil
1 onion (diced)
2-3 cloves garlic (minced)
pinch of salt and pepper
2 potatoes diced (about two cups. Yukon gold or Russet potatoes work best)
3-4 cups broccoli florets
2 1/2 cups vegetable stock (or 1 vegetable stock cube and 2 1/2 cups of water)
1 cup almond milk (or 1/2 cup cream)

To garnish

slivered almonds

Cook Mode Prevent your screen from going dark

Instructions

Toasting Almonds: Begin by toasting the almonds to enhance their nutty flavor. In a dry pan over medium heat, toast the almonds until they turn golden brown.
Sautéing: Heat olive oil in a large pot and sauté diced onions until translucent. Add minced garlic, salt, and freshly ground black pepper, infusing the base with aromatic goodness.
Adding Potatoes and Broccoli: Toss in the diced potatoes and broccoli florets, allowing them to mingle with the flavors. Sauté for a few minutes until the vegetables start to soften.
Pouring in the Liquids: Pour in the vegetable stock and add the toasted almonds. Stir the mixture well.
Simmering: Let the soup simmer on low heat until the potatoes and broccoli are tender. This slow simmer allows the flavors to meld and intensify, creating a rich and creamy texture.
Blending: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend to your desired consistency. Add the almond milk or cream.

Notes

Layer Flavors with Sautéing: Allow the onions and garlic to sauté until they release their aromas, creating a flavorful base for the soup.

Choose the Right Potatoes: Opt for Yukon gold potatoes for their creamy texture and buttery flavor.

Vegetable Stock Selection: Use high-quality vegetable stock or broth if you can. For a budget option, vegetable stock cubes will work.

Experiment with Milk Choices: Customize the soup to your liking by choosing your favorite milk or almond milk. Unsweetened varieties work best. Cream is delicious and my favorite choice!

Simmer for Flavor: Let the soup simmer on low heat to let the flavors meld together.

Adjust Consistency to Your Preference: After blending, check the soup's consistency. If it's too thick, add a bit more vegetable stock or almond milk until it reaches your desired thickness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course, Side Dish, Snack, Soup
Method: Stove Top
Cuisine: American