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Broccoli and Almond Soup

  Published on October 18th, 2022
  Reading time: 2 minutes
  Last modified April 13th, 2023
Broccoli and almond soup
ChefLarissa MelkonianDifficultyIntermediateRating0.0
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Broccoli 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.

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Nutrition Facts

Servings 2

12g
Net Carbs

Amount Per Serving
Calories 235
% Daily Value *
Total Fat 30g47%
Total Carbohydrate 20g7%
Dietary Fiber 8g32%
Sugars 7g
Protein 12g24%

* 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

 ½ lb broccoli florets and stalks(roughly chopped)
 ¼ cup almond meal
 2 tbsp avocado oil
 1 tsp ground cumin
 ground cayenne pepper(pinch, or to taste)
 ½ small onion(roughly chopped)
 1 medium celery stick(roughly chopped)
 2 tbsp fresh parsley(stalks finely chopped and leaves picked for garnish)
 ½ cup almond milk
 ½ lemon(juiced)
 salt and pepper(to taste)
Garnish
 ¼ cup almonds(sliced)
 chili flakes(optional)

Directions

1

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.

2

Roast in the oven for 20 mins, or until the broccoli is lightly charred and starting to soften.

3

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.

4

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.

5

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

 ½ lb broccoli florets and stalks(roughly chopped)
 ¼ cup almond meal
 2 tbsp avocado oil
 1 tsp ground cumin
 ground cayenne pepper(pinch, or to taste)
 ½ small onion(roughly chopped)
 1 medium celery stick(roughly chopped)
 2 tbsp fresh parsley(stalks finely chopped and leaves picked for garnish)
 ½ cup almond milk
 ½ lemon(juiced)
 salt and pepper(to taste)
Garnish
 ¼ cup almonds(sliced)
 chili flakes(optional)

Directions

Directions

1

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.

2

Roast in the oven for 20 mins, or until the broccoli is lightly charred and starting to soften.

3

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.

4

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.

5

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!

Broccoli and Almond Soup
Larissa Melkonian is a contributor for Ketogenic.com

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