Time: 45 minutes
INGREDIENTS:
1 cup wild rice
2 tablespoons olive oil or butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound mushrooms (such as cremini or wild mushrooms), sliced
6 cups vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
1 cup heavy cream or coconut milk (optional, for creaminess)
Fresh parsley, chopped (for garnish)
Serves: 6 People
INSTRUCTIONS:
1. Prep the Almonds:
If you haven’t purchased blanched and slivered almonds, you can prepare them by boiling the almonds for 1 minute, then draining and removing the skins by pinching them off. Slice or chop as necessary.
2. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Cook Broccoli:
Add the broccoli florets to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
4. Add Almonds:
Stir in the almonds and continue to simmer for another 5 minutes. If you’re using almond flour for a thicker texture, you can add it at this point as well.
5. Blend the Soup:
Using an immersion blender or a regular blender (working in batches if necessary), puree the soup until smooth. Return the soup to the pot if you used a regular blender.
6. Season and Add Creaminess:
Season the soup with salt and pepper to taste. If you’re using heavy cream or coconut milk, stir it in now and warm the soup through without bringing it to a boil.
7. Serve:
Ladle the soup into bowls. Garnish with toasted almond slices and an extra drizzle of olive oil or a swirl of cream if desired.
