Creamy Broccoli and Almonds Soup

Serve 4-6


2 leeks with part of the top, chopped and sautéed
1 tablespoon oil or clarified butter
1¾ pounds broccoli with stem, chopped
¾ pound Yukon gold potatoes, peeled and chopped
2 bay leaves
1 ½ teaspoon fresh thyme or 6 stalks of thyme
2 quarts vegetables broth
¾ – 1 cup lightly toasted almonds
Taste with salt, white pepper and lemon juice


In a soup pot sauté the leeks in the clarified butter for about 10 minutes. Add the chopped broccoli, potatoes, bay leaves and thyme. Sauté for another 5 minutes. Add the broth and simmer over low heat with a lid on for about 45 minutes.

Use a hand blender to lightly puree the soup.

In a blender, combine the nuts and 2 cups of the soup and blend until creamy. Add to the soup pot and taste with salt, white pepper and lemon juice

Copyright ©  Birgitte Antonsen N.T.P., All Rights Reserved
Professional Whole Food Chef, Culinary Educator and Nutritional Therapist, Nature’s Way Food