One of the things I have yet to get used to in Boulder is the mercurial weather. Yesterday, I hiked Bear Peak trail in South Boulder in a t-shirt in 61-degree weather. Today, it’s a chilly 18 degrees and snow is piling up. I decided to take advantage of the sudden cold spell by making a warm, blended garlicky cream of broccoli soup. The stars of this soup are definitely brazil nuts and chia seeds. The brazil nuts add a depth of flavor and creaminess, and the chia seeds add a bulk and smoothness to the texture. The soup turned out wonderfully, and I recommend enjoying it with some bread or crackers and perhaps a fresh side salad.
4 cups broccoli, steamed
3 cloves garlic
1/4 cup Brazil nuts
2 Tbs sesame seeds
1 cup almond milk
1 tsp wheat-free tamari (or coconut aminos, Braggs, or soy sauce)
1 Tbs chickpea miso (or another type of miso)
1 Tbs chia seeds
1 tbs balsamic vinegar or lemon juice
1 cup water
1 dash paprika (optional, for garnish)
Steam broccoli and garlic in water until soft. Drain and allow to cool, then blend in Vitamix or another high-powered blender. After blended, transfer to a pot and cook on the stove on warm on low to medium heat and serve with paprika garnish (optional). Serve warm.
Thanks for reading! I’d love to hear what you think if you make this soup. xo