A creamy dairy-free, Phase 1 alternative to broccoli cheese soup that strengthens your immune system!

Ingredients

•   1 ½ cups sliced almonds – toasted and divided

•   2 tablespoons butter or oil

•   4 garlic cloves – whole

•   1 large yellow onion – large dice

•   2 cups zucchini (about 2 medium) – large dice

•   4 cups vegetable broth (32 oz box of broth)

•   1 piece kombu (optional, no taste) Sea vegetable, packed with essential minerals

•   2 pieces astragalus (optional, no taste) a root that strengthens immune system

•   4 cups broccoli – cut into small florets

•   2 cups unsweetened almond milk

•   2/3 cups fresh parsley – packed down

•   1 teaspoon sea salt, or to taste

•   ½ teaspoon black pepper, or to taste

•   ¼ teaspoon tumeric (optional)

Directions

1.    Toast almonds over medium-low heat until lightly browned and fragrant about 5 minutes, stir often and watch closely!

2.    In a large soup pot, melt the butter (oil) over medium heat.

3.    Add the garlic and onion, and sauté without browning for 5 minutes.

4.    Add the zucchini, veggie broth and kombu and astragalus if using.

5.    Bring to a boil, then down to a simmer (low heat) for 10 minutes and cover with lid.

6.    Add the broccoli and 1 cup of almonds (reserve the rest for garnish); continue to cook for 15 minutes or until the broccoli and almonds are soft.

7.    Add the nut milk, parsley and tumeric if using.

8.    With tongs remove the astragalus, if you used

9.    Use an immersion hand blender and blend until smooth or blend in a blender in small batches

10. Season with salt and pepper to taste.

11. Sprinkle extra almonds on top and serve

Quick notes

This soup freezes great!

You can find kombu in the Asian section at most health food stores. Astragalus root looks like tongue compressors and can be found at some health food stores and online. These are both powerhouses for your immune system and an easy way to add nutrition to your diet. You can grind the kombu in a nut and spice grinder and leave in the soup or just put a piece in and take it out before pureeing.

Immersion blenders are a must have for your kitchen! They are inexpensive and are great for soups, smoothie and sauces. You can find them at Bed Bath and Beyond or almost anywhere these days.

Almond Milk (this recipe makes 2 cups, exactly what you need for the soup)

Blend in a blender until creamy

⅓ cup almonds

Pinch of salt

½ cup water

Now add 1 ½ cups water. Mix well & strain if desired, I don’t strain mine if it’s going in soup.

This is a half portion of my original almond milk recipe, just enough for this soup.

If you would like some left over just double the recipe and store in an airtight container.  I use a glass milk jug. Refrigerate. Shake before serving. Will keep for 4-5 days