Description
This creamy and nutritious Broccoli Almond Soup with Feta is a delightful blend of blanched almonds, fresh broccoli, and tangy feta cheese. Perfectly seasoned and blended to a smooth consistency, it offers a comforting yet light meal that is easy to prepare and packed with flavor and health benefits.
Ingredients
Almonds
- ½ cup raw almonds
- 2 tablespoons sliced almonds (for serving; optional)
Vegetables and Aromatics
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 small Yukon gold potato (about 2 cups), diced
- 3 to 4 cups broccoli florets
Liquids
- 2.5 cups vegetable broth
- 1 cup unsweetened almond milk
Dairy
- 4 ounces feta cheese, freshly crumbled
Instructions
- Soak Almonds: Soak the raw almonds in about 2 cups of boiling water for at least 10 minutes to blanch them. While they soak, prepare the vegetables by dicing the onion and potato, mincing the garlic, and cutting the broccoli into florets.
- Peel Almonds: After soaking, drain the water from the almonds. Use your fingers to remove the skins; they should come off easily, leaving blanched almonds.
- Sauté Aromatics: In a large soup pot, warm the olive oil over medium heat. Add the diced onion and cook until fragrant and translucent for a few minutes. Stir in the minced garlic, salt, and freshly ground black pepper, mixing well to combine the flavors.
- Add Vegetables and Almonds: To the pot, add the diced potato, broccoli florets, and the blanched almonds. Stir everything together to coat them evenly with the oil and spices.
- Simmer Soup: Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and cook for 10 to 15 minutes until the vegetables are tender and cooked through.
- Blend Soup: Turn off the heat and stir in the unsweetened almond milk. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to an upright blender and blend until smooth, then return to the pot.
- Serve: Ladle the hot soup into bowls and sprinkle with freshly crumbled feta cheese and sliced almonds for added texture and flavor. Enjoy immediately.
- Feedback: Leave a rating or review by tapping the stars on this recipe card or in the comments section to share your experience.
Notes
- Soaking the almonds in boiling water for at least 10 minutes helps to soften them and makes the skins easy to remove, producing a smoother texture in the soup.
- If you don’t have an immersion blender, carefully blend the soup in batches in a standard blender, ensuring you do not overfill to avoid spills.
- Use vegetable broth suitable for your dietary preferences or homemade broth for enhanced flavor.
- Sliced almonds used as a garnish add a nice crunch and visual appeal, but are optional.
- For a creamier soup, you can add a little more almond milk when blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
