I want to eat healthy.
So do you.
Now, as people who are working full-time, sometimes with young kids at home, how can we find the time to cook 3 meals and 2 snacks a day…..?
All is about making dishes that are both simple and flavorful. This cream of broccoli is the perfect example!
From start to finish, 20′. But you’re actually going to work only 5’…. Use the 15′ other minutes to shower the kids 🙂
Serve as is, or with rainbow pepper, smoked paprika, and a poached egg on top.
For a vegan version, top it with roasted pine nuts, crispy chickpeas, or seasoned almonds.
For beginners, please check pictures under the recipe card for more details.
Shopping list :
- broccoli ( fresh or frozen)
- almond flour
- salt
- olive oil (may subt. avocado oil).
OPTIONAL - rainbow pepper, smoked paprika
- eggs or, for vegan : pine nuts, crispy chickpeas, or seasoned almonds.
Need mash vegetables instead? Try mashed cauliflower.
Cream of broccoli (15′, dairy-free and incredible)
Ingredients
- 3 heads broccoli fresh or frozen
- 1 pinch salt
- 60 g almond flour (optional)
- 15 to 30 g olive oil
Instructions
- Wash and cut the broccoli in florets, all of even sizes. You may also use pre-cut frozen broccoli and save another 5'. Cut the bottom of each stem, and leave them whole.
- Throw everything into a steamer (stems included) if you own one. Alternatively, you may boil water in a pot to cook the broccoli – install a large colander with the broccoli on top of the water, then a lid on top, and you have a steamer 😉Set the steamer on 15'.
- Prepare your blender with the almond flour, about 200g of water, 1 tsp of salt, and 1-2 tbsp of olive oil.
- You may use the cooking time to boil a small pot of water to cook poached eggs once the soup is ready…. They go beautifully with this cream of broccoli, and then it's a complete meal.If you're already using a pot with water to cook the broccoli, you'll use this boiling water for the eggs once the broccoli are done.
- Once broccoli are ready, put 2 of the stems (discard the 3rd one) and all the florets in the blender. If they don't fit, put what you can, blend a few seconds, which will free up space, then add the remaining pieces.Blend on high for a couple minutes, until creamy.Serve as is, or with pepper and smoked paprika, or top it with roasted pine nuts, crispy chickpeas, or seasoned almonds, for a vegan version. For protein lovers, top it with a poached/ sunny-side up egg.Enjoy !
Notes
Add same volume of florets than stems. If you add too many stems, the soup will lose its creaminess. Half/half works just fine !
Join Cooking Evolution community and get ready to immerse yourself in a culinary adventure like never before!
