Broccoli, Pea, and Almond Soup: The Perfect Winter Comfort Food
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When a major dairy brand approached me to promote their vegan products, I really hoped they would ask for a recipe featuring their almond milk.
Why?
Because during the winter, I always have a pot of soup ready in the fridge.
I'm not just rattling off nonsense here—you're welcome to come over and check for yourself!
Every two or three days, I "set up" a new pot of soup, and each time it's slightly different.
I always try to make sure the soup contains a wide variety of vegetables because, in my opinion, it's a wonderful way to increase your daily vegetable intake in the winter when you might feel less like eating raw salads.
Soup is also a great solution for increasing fluid intake, and most importantly, it's comforting and spreads warmth and love.
Because, let's be honest, when you truly love someone, you make them a pot of soup.
So (getting to the point now), I used their almond drink to create a broccoli, pea, and almond soup that has a delicate, creamy, and wonderful almond flavor.
It's perfect for almond lovers everywhere (like me), and to add a great texture, I topped it with toasted almonds.
So, for anyone craving a healthy, wonderful winter soup—this recipe is for you.
A Bit About the Recipe
This soup contains a large amount of green vegetables rich in antioxidants, iron, folic acid, and vitamins.
Thanks to the almond drink, the soup gets an extra boost of flavor and calcium.
I used green vegetables that I love, but you can absolutely swap the broccoli for any other green vegetable you prefer, like cauliflower or spinach.
I also added both cilantro and basil to the recipe because I find the combination of the two wonderful. If you don't like cilantro, you can replace it with parsley.
Don't worry about phytic acid possibly affecting iron absorption; cooking with heat neutralizes the negative effects and improves iron absorption.
The addition of vitamin C will also help increase absorption.
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How to Eat It?
One serving of this soup can be a wonderful solution for a complete lunch or dinner. It contains a good amount of protein, carbohydrates, and important nutrients.
The high fluid and fiber content will keep you feeling full for a long time, which can contribute to weight loss or toning goals.
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Nutritional Values:
One serving of soup (out of 4) weighing 500g contains:
300 kcal
12g protein
42g carbohydrates
11g fat (of which 1g is saturated fat)
97mg calcium
1mg iron
160mcg folic acid
Broccoli, Pea, and Almond Soup
Ingredients
1 medium head of broccoli – broken into florets
3 cups frozen green peas
1 parsley root, peeled and sliced
5 celery stalks, chopped
Small bunch of fresh basil leaves
Small bunch of cilantro leaves
5 garlic cloves, crushed
1 tbsp grated ginger
2 cups a major dairy brand almond drink
1 cup water
2 tbsp olive oil
Handful of blanched almonds
Juice from half a lemon
Salt and pepper to taste
Instructions
In a large pot, sauté the ginger and garlic in olive oil for about 2-3 minutes over low heat.
Add the rest of the vegetables to the pot and sauté for about 10 minutes.
Remove about 3/4 of the pot's contents into a food processor and add the 2 cups of almond drink.
Blend well, return to the pot, add 1 cup of water, and cook over low heat for about half an hour.
Before serving, toast the almonds in a pan.
Serve each portion topped with some toasted almonds, cilantro leaves, and basil.
