Potatoes and ground almonds make for a surprisingly dairy-free creaminess in this beautiful green soup. It freezes well, so make a batch in advance and place single-serving portions in the freezer for a quick anytime meal.
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, minced
1 medium potato, diced
2 large bunches (about 8 cups) broccoli, cut into florets and stems thinly sliced
4 cups chicken or vegetable broth
1/2 cup ground toasted almonds
Sour cream, for garnish (optional)
1. Heat olive oil in a pan over medium heat. Add garlic and shallot and sauté until fragrant, about 30 seconds. Add potato and sauté, stirring constantly, about 2 minutes until softened slightly. Add broccoli and broth. Cover, bring to a boil, and cook for about 5 minutes or until broccoli florets, stalks, and potato are tender.
2. Allow mixture to cool slightly, about 10 minutes. Transfer to a blender or food processor and puree until smooth. (You may need to do this in batches). Add almonds and pulse a few more times until fully incorporated. Return mixture to pan and reheat for 5 to 8 minutes, being careful not to boil. Serve with a dollop of sour cream, if desired.
Nutrition score per serving: 228 calories, 10g fat (1g saturated fat), 29g carbs, 10g protein, 8g fiber, 7g sugars
Recipe provided by Wendy Copley of Wendolonia