Today was another perfect day for soup.  I decided to pull out another favorite recipe - Almond Broccoli Soup.  I love the earthy creaminess that the almonds give to the broccoli.

At least as great as the flavor is the fact that this 4 (not counting the salt and pepper) ingredient soup is super quick and easy! 

The broccoli is lightly steamed before being pureed with toasted ground almonds, milk and vegetable stock.  Add salt and pepper to taste, reheat and serve.  Yes, it's really as easy as that.  By barely cooking the broccoli, it keeps its vivid green color as well as everything that makes it so incredibly good for you!  How about that - great taste and healthy too!

Broccoli Almond Soup

• 3 lbs broccoli
• 1 1/4 c blanched almonds, finely ground 
• 6 c vegetable stock
• 3 c skim milk
• salt and freshly ground black pepper to taste

Preheat the oven to 350.  Spread the ground almonds evenly on a cookie sheet and toast in the oven until golden, about 10 minutes.  Watch them carefully at the end because they burn quickly!  Set aside about 2 Tbsp to sprinkle over the finished soup. 

Meanwhile, cut the broccoli into medium sized florets, rinse, and steam in the microwave for 6 minutes.  The broccoli should be just barely tender.

Combine the broccoli, remaining almonds, vegetable stock, and milk in a blender or food processor and puree until smooth.

Reheat the soup.  Be careful not to boil as this causes the soup to lose its bright green color!  Sprinkle the remaining toasted almonds over the soup and enjoy!