Broccoli, Pea, and Almond Soup for Cozy Winter Days
When Tnuva (a major Israeli dairy and soy brand) approached me about promoting their vegan products, I really hoped they'd ask me to make a recipe with their almond milk.
Why?
Because all winter long, there's a pot of soup waiting in my fridge.
I'm not just making things up here at my keyboard. You're welcome to come over and check.
Every two or three days, I put on a fresh pot of soup. (I love the phrase “put on a pot of soup.” Doesn't it already sound cozy?) And every batch is a little different.
I always try to pack in a wide variety of vegetables. To me, soup is a great way to eat more vegetables in winter, when raw veggies don't sound quite as appealing.
It's also a wonderful way to get more fluids. But most important, soup is comforting. It fills the house with warmth and love.
Because, let's be honest: If you really love someone, make them a pot of soup.
So—and yes, I'm finally getting to the point—I used their almond milk to make this broccoli, pea, and almond soup. It's creamy and lovely, with a delicate almond flavor.
It's perfect for almond lovers everywhere, myself included. And for a little extra crunch, I added toasted almonds on top.
If you're craving a nourishing, delicious winter soup, this one's for you.
A Little About This Recipe
This soup is packed with green vegetables that provide antioxidants, iron, folate, and vitamins.
The almond milk adds flavor and calcium.
I used green vegetables I love, but you can absolutely swap the broccoli for another vegetable you enjoy, like cauliflower or spinach.
I added both cilantro and basil because I love them together. If cilantro isn't your thing, use parsley instead.
No need to be afraid of phytic acid, which can reduce iron absorption. Cooking can help reduce some antinutrients, though it doesn't reliably eliminate phytic acid or its effects on iron absorption.
Adding vitamin C can also help your body absorb more iron.
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How to Make It a Meal
A serving of this soup can make a lovely lunch or dinner all on its own. It provides a nice mix of protein, carbohydrates, and important nutrients.
Its high fluid and fiber content can help keep you feeling full longer, which may support weight-loss or body-composition goals.
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Nutrition Facts:
One 500 g (17.6 oz) serving, out of 4 servings, contains:
300 calories
12 g protein
42 g carbohydrates
11 g fat (including 1 g saturated fat)
97 mg calcium
1 mg iron
160 mcg folate
Broccoli, Pea, and Almond Soup
Ingredients
1 medium head broccoli, cut into florets
3 cups frozen green peas
1 parsley root, peeled and sliced
5 celery stalks, chopped
1 small bunch basil leaves
1 small bunch cilantro leaves
5 garlic cloves, crushed
1 tablespoon grated ginger
2 cups Tnuva almond milk
1 cup water
2 tablespoons olive oil
1 handful blanched almonds
Juice of 1/2 lemon
Salt and pepper
Instructions
In a large pot, sauté the ginger and garlic in the olive oil over low heat for about 2–3 minutes.
Add the remaining soup ingredients, reserving the almond milk and water for the next steps and the almonds and a few herb leaves for serving. Sauté for about 10 minutes.
Transfer 3/4 of the pot's contents to a food processor and add the 2 cups of almond milk.
Blend until smooth, return to the pot, and add 1 cup water. Cook over low heat for about half an hour.
Before serving, toast the almonds in a skillet.
Top each bowl with a few toasted almonds, cilantro leaves, and basil leaves.
