Broccoli, Pea, and Almond Soup - Perfect for Winter
When the Tnuva company approached me to promote their vegan products, I really hoped they would ask for a recipe using their almond milk.
Why?
Because in my house during winter, there is always a pot of soup ready in the fridge.
I'm not just typing 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 (I love that phrase), 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 daily vegetable consumption in winter when eating raw vegetables feels a bit less appealing.
To me, soup is also a fantastic solution for increasing fluid intake, and most importantly—it’s comforting and spreads warmth and love.
Because, honestly, between us—if you really love someone, make them a pot of soup.
So (getting to the point now), I used their almond milk to create this broccoli, pea, and almond soup that has a delicate, creamy, and wonderful almond flavor.
It’s perfect for almond lovers everywhere (like me), and for a great texture, I added toasted almonds on top.
So, if you're craving a healthy, wonderful winter soup, this is the recipe 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 milk, the soup gets an extra boost of flavor and calcium.
I used green vegetables that I love, but you can absolutely replace the broccoli with any other green vegetable you enjoy, 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 substitute it with parsley.
Don't worry about phytic acid possibly affecting iron absorption; cooking with heat neutralizes the negative effect and improves iron absorption.
The addition of Vitamin C will also contribute to increased absorption.
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How to serve it?
One serving of this soup can be a complete lunch or dinner solution. It contains a good amount of protein, carbohydrates, and essential nutrients.
The high fluid and fiber content will keep you feeling full for a long time, which can support weight loss or toning goals.
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Nutritional Values:
One serving out of 4 (approx. 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
Medium head of broccoli – broken into florets
3 cups frozen green peas
Parsley root, peeled and sliced
5 celery stalks, chopped
Small bunch of basil leaves
Small bunch of cilantro leaves
5 cloves garlic, crushed
1 tbsp grated ginger
2 cups Tnuva almond milk
1 cup water
2 tbsp olive oil
Handful of blanched almonds
Juice from half a lemon
Salt and pepper
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 ingredients to the pot and sauté for about 10 minutes.
Remove 3/4 of the contents to a food processor and add the 2 cups of almond milk.
Blend well, return to the pot, add a cup of water, and cook over low heat for about half an hour.
Before serving, toast the almonds in a pan.
Serve each portion with some toasted almonds, cilantro, and basil leaves.
