Almond Broccoli Soup (Paleo, Whole30)

Broccoli and almond soup in a bowl topped with sliced almonds, parsley and diced apples.

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Almond Broccoli Soup (Paleo, Whole30)

This Almond Broccoli Soup is thick, creamy and so nourishing. Using almonds adds creaminess without having to add any dairy, so it's also dairy-free, gluten-free, vegan, Paleo and Whole30 friendly.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Calories: 202kcal

Author: Don Baiocchi

Ingredients

½ cup raw almonds
1 tablespoon avocado oil or olive oil
1 medium yellow onion
1 large garlic clove
¾ teaspoon fine sea salt divided, plus more if necessary
4 cups broccoli (about 8 oz.) florets or a combination of florets and stalks
1 medium apple such as Fuji or Granny Smith
4 cups water plus more for boiling the almonds
1 teaspoon freshly ground black pepper
2 teaspoons lemon juice
optional garnishes: finely chopped fresh herbs such as basil, parsley or mint; toasted sliced almonds; peeled and finely diced apples

Instructions

Fill the saucepan about ⅔ full with water. Place over high heat and bring to a boil. Add the almonds and continue boiling for 10 minutes.
Drain the almonds in a sieve or colander, then spread out on a cutting board and let cool (should take about 5 minutes). When cool enough to handle, peel each almond by pinching it between your thumb and forefinger to slip off the skins. Discard the skins and set the almonds aside.
Peel and dice the onions. Peel and mince the garlic clove.
Heat the oil over medium heat in a Dutch oven or soup pot. Add the onion, garlic and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
If using broccoli florets, cut any large ones in half or thirds. If using stalks, slice off the bottoms and use a knife or peeler to peel them. Then chop the peeled stalks into small pieces.
Peel, core and dice the apple.
Once the onion is soft, add the peeled almonds, broccoli, apple, 4 cups of water and ½ teaspoon salt. Stir so almost everything is submerged. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover and let simmer for 10 minutes, or until the broccoli is soft.
Turn off the heat.
If using a stick blender, blend directly in the pot until it's smooth (this may take a few minutes).
If using a regular blender, ladle about half the soup into the blender jar. Remove the insert from the lid, place the lid on the jar and hold a towel over the hole. Blend until smooth, about 2-3 minutes. Pour into a bowl and repeat with the remaining soup. Add all the blended soup back to the pot.
If needed, re-warm the soup over medium heat. Stir in the black pepper and lemon juice. Taste and adjust seasonings, then serve with any garnishes, if using.

Notes

Substitutions

If you don't have fresh garlic, add garlic powder when stirring the onions.

You can use 2 large shallots in place of the onion.

You can use raw cashews instead of almonds.

You can add red wine vinegar or white wine vinegar instead of lemon juice.

Make ahead

Store it in the fridge for up to 5 days. Reheat it over medium heat on the stove.

Freezer instructions

Let it cool, then store in an airtight container or baggie in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat it over medium heat on the stove.

Nutrition