Broccoli almond soup

This is a delicious, creamy soup that benefits the whole body.

Flickr user dixie wells (CC BY-ND 2.0)

Broccoli is a member of the cruciferous vegetable family, and has many benefits for all the body’s systems. In this cookbook I am focusing on anti-inflammatories, and other ingredients that have a direct benefit for cognitive support, but it is worth noting that broccoli also enhances detoxification and has antioxidant benefits. It also supports digestion, cancer prevention, and cardiovascular systems. Almonds reduce risk of heart disease, lower cholesterol, and protect against diabetes and cardiovascular disease.

Prep

• ½ cup almonds, slivered
  
• 1 medium yellow onion
• 3 ribs celery
• 2 tablespoons parsley, fresh
• 2 cloves garlic
• 2 heads broccoli

 
Toast almonds in a dry skillet over medium heat, set aside. Chop onions, celery and parsley. Peel and press or finely chop garlic. Chop broccoli, peel and chop stems as well.

Soup

• 1 tablespoon olive oil
  
• 1 tablespoon tamari
• 1 tablespoon thyme, fresh
• 1 tablespoon marjoram, fresh
• 1 teaspoon Himalayan salt
• 1 teaspoon black pepper
• 2 cups chicken stock
• 3 tablespoons almond butter
• 1 can coconut milk

 
In a Dutch oven or soup pot, sauté onion, garlic, tamari, thyme, marjoram, salt and pepper in olive oil over medium heat until onions are soft. Add broccoli and celery and continue to cook, stirring frequently, for 5 – 7 more minutes.
 
Add stock and almond butter, increase heat and bring to a boil. Reduce heat to simmer, simmer until broccoli is nearly done, careful to not overcook. Remove from heat, allow to cool slightly.

Using an immersion or countertop blender, puree soup, and stir in coconut milk.

Serve
Serve soup garnished with parsley.

Preparation: 1 hour
Serves: 4