Broccoli and Almond Soup
ChefLarissa MelkonianDifficultyIntermediateBroccoli is a fiber-rich food associated with a reduced risk of heart disease, while almond meal is rich in vitamin E and other antioxidants. In this delicious keto soup recipe, broccoli is roasted for lots of flavor and pureed with almond meal and almond milk. Parsley and spinach add extra vitamins and body to the soup, while lemon juice adds a little zing.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 235
- % Daily Value *
- Total Fat 30g39%
- Protein 12g
- Total Carbohydrate 20g8%
- Dietary Fiber 8g29%
- Total Sugars 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F. On a large baking tray toss the broccoli, half of the avocado oil, cumin, and cayenne together until well combined.
Roast in the oven for 20 mins, or until the broccoli is lightly charred and starting to soften.
Heat the remaining tablespoon of avocado oil in a large saucepan over medium heat, add the onion, celery, and parsley stalks, cover, and cook for 5 mins, stirring occasionally, until the onion has translucent. Turn the heat to high, pour in the stock, re-cover and boil for 10 mins.
Add the roasted broccoli, almond meal, almond milk, lemon juice, and spinach to the pan, season with salt and pepper to taste, and bring to a boil. Then simmer for 2 mins until the spinach has wilted then blend with a stick blender until smooth.
Divide the soup between 2 bowls and serve topped with the sliced almonds, the parsley leaves, and a pinch of chili flakes if desired. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F. On a large baking tray toss the broccoli, half of the avocado oil, cumin, and cayenne together until well combined.
Roast in the oven for 20 mins, or until the broccoli is lightly charred and starting to soften.
Heat the remaining tablespoon of avocado oil in a large saucepan over medium heat, add the onion, celery, and parsley stalks, cover, and cook for 5 mins, stirring occasionally, until the onion has translucent. Turn the heat to high, pour in the stock, re-cover and boil for 10 mins.
Add the roasted broccoli, almond meal, almond milk, lemon juice, and spinach to the pan, season with salt and pepper to taste, and bring to a boil. Then simmer for 2 mins until the spinach has wilted then blend with a stick blender until smooth.
Divide the soup between 2 bowls and serve topped with the sliced almonds, the parsley leaves, and a pinch of chili flakes if desired. Enjoy!
Notes
