I know broccoli is good for me and that it should make up a significant portion of my diet: that’s not challenging. What is challenging is finding unique ways to eat it. One of my favorite ways is steamed and added to my spaghetti sauce along with beans and black olives but cooked tomatoes and I aren’t the best of friends so that meal, while tasty, isn’t one I can eat regularly.
I’ve had a recipe I copied down-I can’t remember where-when I first became a vegan I was excited to try but it got put in my recipe box and was forgotten. That is, until I had a head of broccoli in my fridge that needed to be eaten. I remembered the card and was pleased to find the ingredients and steps were simple. My family was game and the plan to eat Broccoli Bisque Amandine was put into action.
Like most recipes I try, what’s printed on the page/recipe card is rarely what ends up in the pot. My mother and I started making changes immediately. She’s always been a fan of broccoli cheese soup and we happened to have a block of Daiya’s Jalapeno Havarti cheese. Then, the question became how to make it a one pot meal? The answer? A can of organic cannelloni beans.
Broccoli was chopped and steamed, almonds were blanched and toasted in the oven, and beans were drained and rinsed. I blended the broccoli, beans, and almonds in three batches with 1 cup of almond milk per batch and then poured it into a pot. My mom added the cheese and we heated it through on medium to medium low heat.
The original recipe said to steam the broccoli until tender and suggested doing so for 12 to 14 minutes. I usually steam broccoli only a few minutes, just until bright green, so was concerned such a long cooking time would make the broccoli smell like overcooked cruciferous veg. It didn’t. The soup did, however, look a little distressing while heating through.
Does anyone remember that TV show that was on in the (very) early 90’s, Swamp Thing? Not that the soup reminded me of a muck monster at all, it was just green…and it would bubble from time to time…
It tasted ever so much better than it looked. The soup wasn’t perfectly smooth but neither was it lumpy. It was delicious, thick, and spicy. A perfect soup for cold weather though I think it would be okay during the warm months as well. The original recipe suggested retaining a bit of the toasted almonds for garnish but I blended them all into the soup. Instead, I garnished with a slice of whole wheat bread spread with a little Earth Balance.
Fortunately, I have left-overs. I anticipate this will reheat very well at work tomorrow although I may be fighting my parents for it. We all liked it and votes about eating it again were unanimous.
Want to try it?
Broccoli-Almond Cheesy Soup
1/3 cup blanched whole almonds, ground
3 cups non-dairy milk (I used Simple Truth Unsweetened Almond Milk)
6 cups broccoli flowerets
1 7 oz package Daiya Jalapeno Havarti cheese, grated
1 15 0z can Organic Cannelloni beans, drained and rinsed
Salt and pepper, to taste
- Preheat oven to 350 degrees. Put the ground almonds in a thin, even layer on a dry baking sheet and toast 8 to 10 minutes, just until golden. If desired, reserve 4 tsp toasted ground almonds for garnish.
- Steam broccoli until very tender, about 12 to 14 minutes.
- Combine cooked broccoli, rinsed beans, almonds, and milk in batches in a blender. Process each batch until the mixture is completely smooth. Pour the blended soup into a large saucepan.
- Add the grated cheese and heat soup over medium to medium low heat until heated through and cheese is melted.
- Season with salt and pepper to taste and garnish with almonds, if using.
- Makes 6 One cup servings