Prep the broccoli (see video in blogpost):- Florets - cut the florets away from the stem and put into a bowl;- Stem - then cut off the dried rough edges from the stem and discard. Chop the remaining part of the stem into small pieces and keep in a separate pile from the broccoli florets.
2 heads of broccoli
Heat the olive oil in a large pan and sauté the onion and garlic over a medium heat for 5 minutes, stirring occasionally, until glossy, translucent, and slightly browned.
1 tablespoon olive oil, 1 onion, 2 garlic cloves
Add the chopped up broccoli stems and sauté, stirring, for 2 more minutes.
2 heads of broccoli
Drain the almonds from the soaking water and rinse in a colander. Add to the pan together with the vegetable stock. Bring to the boil then put the lid on the pan and reduce the heat to medium-low. Simmer for 8 minutes.
75 g raw almonds, 1 L vegetable stock
Add the broccoli florets to the pan, stir together and press down so that the florets are submerged in the stock. Put the lid on and simmer for 4 more minutes.
2 heads of broccoli
Transfer everything from the pan to a blender or food processor (or use a stick blender in the pan) and add the nutritional yeast, lemon juice and salt and pepper. Blend until smooth.
¼ cup nutritional yeast, 1 tablespoon lemon juice, salt and pepper
Serve with a drizzle of vegan cream or truffle oil and garnished with chopped chives and toasted almond flakes.
Thermomix Instructions
Prep the broccoli (see video in blogpost):- Florets - cut the florets away from the stem and put into a bowl;- Stem - then cut off the dried rough edges from the stem and discard. Chop the remaining part of the stem into small pieces and keep in a separate pile from the broccoli florets.
2 heads of broccoli
Place the olive oil, onion (quartered) and garlic (sliced) in the TM jug and set to 3 secs / sp. 5. Scrape down the sides with a spatula and put the lid back on. Set to 6 minutes / 120°C / sp. stir (MC off).
1 tablespoon olive oil, 1 onion, 2 garlic cloves
Add the chopped up broccoli stems and set to 2 minutes / 120°C / sp. 1 (MC off).
2 heads of broccoli
Drain the almonds from the soaking water and rinse in a colander. Add to the TM jug together with the vegetable stock. Set to 8 minutes / 100°C / sp. 2 (MC on).
75 g raw almonds, 1 L vegetable stock
Add the broccoli florets to the pan, stir together with a spatula and press down so that the florets are submerged in the stock. Put the lid on and set to 4 minutes / 100°C / Rev. sp. 2 (MC on).
2 heads of broccoli
Add the nutritional yeast, lemon juice and salt and pepper. Put the lid on (MC ON!) and set to 2 minutes / sp. 10.
¼ cup nutritional yeast, 1 tablespoon lemon juice, salt and pepper
Serve with a drizzle of vegan cream or truffle oil and garnished with chopped chives and toasted almond flakes.
Notes
The longer the almonds have been soaked, the creamier the texture of the soup will be. However, if you don’t have time to soak the almonds, just use an equal quantity of unsweetened almond butter instead (or rely on a high speed blender doing the hard work).
See the blogpost for a video of making this recipe and for detailed ingredient notes as well as instructions and reasons for soaking almonds.