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Main mealLow carb, high fatVegetarianVeganBalancedNuts & seeds€€

Creamy Broccoli Soup with Roasted Almonds and Leek

Name: Creamy Broccoli Soup with Roasted Almonds and Leek
Prep time: 13 min
Cook time: 20 min
Total time: 33 min
Yield: 4
Ingredients: 600 g Broccoli, raw; 1 large Leeks, bulb and greens, root removed, raw; 2 clove Garlic, raw; 800 ml Soup, SWANSON, vegetable broth; 60 g Nuts, almonds; 2 tbsp Oil, olive, extra virgin; 0.5 tsp Spices, nutmeg, ground; Salt, table, iodized; 20 g Nuts, almonds; Oil, olive, extra virgin

A nourishing and satisfying broccoli soup with almonds, whose creamy texture without any dairy will win over even the most demanding food lovers. A perfect combination of antioxidants and healthy fats for a light meal.

Prep time13 min

Cook time20 min

Total time33 min

Servings4

Recipe

For the soup

Broccoli, raw600 gLeeks, bulb and greens, root removed, raw1 largeGarlic, raw2 cloveSoup, SWANSON, vegetable broth800 mlNuts, almonds60 gOil, olive, extra virgin2 tbspSpices, nutmeg, ground0.5 tspSalt, table, iodized

For the topping

Nuts, almonds20 gOil, olive, extra virgin

Large potImmersion blender or high-power blenderSmall pan (for toasting the almonds)Knife

Per servingTotal

Calories:256.3 kcal1025.2 kcal

Protein:9.6 g38.4 g

Carbohydrates:19 g75.8 g

Fiber:7.7 g30.7 g

Water:364.4 ml1457.5 ml

Fat:18 g72.1 g

Micronutrients

Sugar:5.8 g23.1 g

Saturated fat:2.3 g9.3 g

Cholesterol:0 mg0 mg

Sodium:662.7 mg2650.7 mg

Potassium:788.4 mg3153.7 mg

Calcium:153.5 mg613.8 mg

Iron:2.3 mg9.3 mg

Magnesium:94.9 mg379.6 mg

Zinc:1.5 mg5.8 mg

Phosphorus:217.8 mg871.1 mg

Vitamin C:135.1 mg540.3 mg

Vitamin A:74.5 µg298.1 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Heat the olive oil in a pot and sauté the sliced leek until softened (about 5 minutes). Towards the end, add the chopped garlic and nutmeg to release their aroma.
2Add the chopped broccoli (including the stems, which are full of fiber) and the soaked almonds. Pour in the hot stock.
3Bring to a boil, then reduce the heat and simmer covered for 12–15 minutes, until the broccoli is completely soft.
4While the soup is cooking, quickly toast the almond flakes in a dry pan over low heat until golden brown. Set aside.
5Once the vegetables are cooked, blend the soup with an immersion blender until completely smooth and creamy. If the soup is too thick, add a little more hot water or stock.
6Taste the soup and season with salt and pepper to taste. Serve in warmed bowls, sprinkle with the roasted almonds, and drizzle with olive oil.

Nutritional benefits

Thanks to the high content of vitamin C from broccoli and vitamin E from almonds, this dish supports the immune system and protects cells from oxidative stress.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.