Name of Recipe: Broccoli and Almond Soup (aka Mega Calcium Soup) Vegan / Vegetarian
Number of People: serves 4
Ingredients:
30g raw almonds
1 clove garlic
1 medium brown onion
400g fresh broccoli (including stalks)
1000g water
1 tablespoons TM stock concentrate or 1 teaspoon mineral bouillon
170g milk (soy milk or other dairy alternative)
salt and pepper to taste
Preparation:
Place almonds in bowl and grind for 30 seconds / speed 9. Set aside.
Add garlic and onion and chop for 10 seconds / speed 7. Return almonds to the bowl.
Add broccoli in chunks, chop for 10 seconds / speed 5.
Add 1000mL of water and stock or bouillon. Simmer for 15min / 90 degrees / speed 1.
Add milk, pulverise for 30 seconds, going slowly from speed 1 up to speed 9.
Serve with salt and pepper to taste.
Tips/Hints:
This recipe is adapted from Recipe For Life Volume 2 by Dorothy Edgelow for The Gawler Foundation.
Members' comments
JD - When I made this soup it needed some tweaking to thicken it up. I used cashews instead of almonds and at the end of the cooking time the soup was far too thin for us. I quickly microwaved 400g potatoes, skins and all and chopped them up and added back to the soup. Blitzed it carefully (the bowl was very full by this time) and it thickened up nicely. Also added a teaspoon chicken stock powder for a little more taste. Just using 500mls water instead of 1 litre would be a far better option but the potato added something to it as well.
