I have a very simple, nourishing recipe for you today. Anyone remember cream of broccoli soup from your childhood? I do. My mom used to make a cheesy cream of broccoli soup that I don't remember being too fond of. Well this one is yummy, and naturally gluten and dairy-free. It can also be used during Phase 3 of the Elimination Diet for testing nuts/almonds.
Many years ago I discovered that I could use nuts to replace the cream in "creamed soups." You'll notice raw cashews in the Creamy Cauliflower Soup recipe in my cookbook (a favorite of my children). Cashew butter, almond butter, and coconut milk also work to make soup creamy without using dairy. A few weeks ago I discovered another secret "cream" for soup ~ blanched almond flour! I added it to the simmering soup before pureeing and voila! Cream Soup!
Each time I make this soup it turns out a little different. Sometimes thick, sometimes thin. It all depends on how many pounds of broccoli you use, how much liquid, and of course the amount of blanched almond flour. Now, I bet that many of you don't have this super tasty and nutritious flour sitting around, huh? I bet you could also use blanched almonds, maybe 1 1/2 to 2 cups. Just toss them into the simmering soup whole. You are going to blend it all up anyways.
Cream of Broccoli Soup
Use this soup to test for nuts during Phase 3 of the Elimination Diet. This is also a good soup to warm you up on a chilly winter day. Serve with grilled fish or chicken and cultured vegetables to maximize digestion. If nettle season has come your way, toss a handful of nettle leaves (use gloves!) into the simmering soup for added minerals. Also feel free to add in different fresh or dried herbs such as tarragon or marjoram. This soup can be frozen or made into a half batch for those with smaller families.
2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
4 to 5 cloves garlic, peeled and chopped
2 to 3 teaspoons dried thyme
1 teaspoon freshly ground black pepper
2 pounds fresh broccoli, stalks and tops, chopped
12 cups water or homemade vegetable or chicken stock
2 cups packed blanched almond flour
handful of fresh parsley
handful or two of freshly harvested nettle leaves (optional)
sea salt to taste
Heat an 8-quart pot over medium heat. Add olive oil then onions. Sauté for about 10 minutes or until soft and fragrant. Add garlic, herbs, and pepper.
Then add broccoli, water or stock, blanched almond flour, parsley, and nettles if using. Cover and simmer for about 25 minutes.
Puree in a blender in batches and pour into another pot to keep warm. Taste and add salt as needed. The amount depends on how salty your stock is. Start with 2 teaspoons and add more as needed. Top each bowl with sautéed broccoli and fresh chives.
Kitchen Tip: Trim off the very bottom woody end of the broccoli stalk. You can even peel back, using a sharp knife, the thick outer layer of the stalk saving the tender inside for the soup (this is what I do). Source: www.NourishingMeals.com.
Thanks so much for all of the heartfelt emails you have been sending us, the thoughtful comments on our Facebook Page and all of the lovely comments you leave here. Tom and I are overwhelmed with joy that so many of you are feeling so fantastic! Life is all about feeling good! :)
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