Cream of broccoli (15', dairy-free and incredible)

5' hands-on and 20' from start to finish ? Sold !

Prep Time5

Cook Time15

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American, French

Servings: 6

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 !