Ingredients:

  • 1/2 cup (60g) blanched almonds, soaked for 2 hours
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (14g) olive oil
  • 1 lb (450g) broccoli, divided into 1 cup (100g) chopped stalks and 3 cups (300g) florets
  • 1 medium (100g) celery stalk, diced
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat olive oil in your pot over medium heat. Add diced onion and celery, sautéing 5-7 mins until they look translucent.
  2. Stir in minced garlic. Cook for 60 seconds until it smells fragrant but hasn't turned brown.
  3. Add chopped broccoli stalks and vegetable broth. Bring to a gentle boil.
  4. Reduce heat to low, cover the pot, and simmer 10-12 mins until the stalks are tender when pierced with a fork.
  5. Pour in the soaked blanched almonds. Stir in sea salt and cracked black pepper.
  6. Simmer for another 5 mins to soften the almonds.
  7. Add the broccoli florets. Cook 3-5 mins until they are bright green but still have a slight bite.
  8. Turn off the heat immediately.
  9. Use an immersion blender in the pot and process until the soup is completely smooth and velvety.
  10. Stir in lemon juice and serve.