The weather is cooling down and fall is here! While I love the change of season, I don’t love cold and flu season. It seems that just about everyone is dealing with seasonal allergies and then those allergies are turning into all sorts of upper respiratory issues. I use to get chronic sinus infections until I started eating the Phase 1 lifestyle… since changing my diet and cleansing my body I have not gotten one sinus infection in over 4 years!
Brad and I eat this soup all season long. Sometimes I double the recipe and freeze it, so in a pinch we always have some ready. It not only tastes amazing (yes broccoli haters need to give this one a try), but every single ingredient boosts the immune system! But there is one extra special, very potent immune boosting ingredient added to this soup, astragalus. Astragalus is a root that has been used for thousands of years. It is one of the best-researched immune stimulants available! I’ll have a complete article next week, so stay tuned.
This recipe is a cinch to make if you have an immersion blender. If you don’t have one I highly recommend you invest in one, they are on average $40-$60 for a decent one and once you get one you won’t know what you did without it! It is a stick blender that you put right into the soup pot to puree the soup. It is also awesome for smoothies! If you don’t have one a blender will work great too. Just remember to blend in small batches, so it doesn’t explode all over your kitchen.
Monday I will have my super easy homemade nut milk video for you. It is so easy to whip up in 2 minutes flat, without the highly processed long list of ingredients that you’ll find in store bought varieties. It’s more cost effective too, which is always a plus! Click here for my Homemade Almond Milk recipe.
Immune Boosting Broccoli Almond Soup
A creamy dairy-free healthy alternative to broccoli cheese soup that strengthens your immune system!
- 1 ½ cups sliced almonds – toasted and divided
- 2 tablespoons butter or oil
- 4 garlic cloves – whole
- 1 large yellow onion – large dice
- 2 cups zucchini (about 2 medium) – large dice
- 4 cups vegetable broth (32 oz box of broth)
- 1 piece kombu (optional, no taste) Sea vegetable, packed with essential minerals
- 2 pieces astragalus (optional, no taste) a root that strengthens immune system
- 4 cups broccoli – cut into small florets
- 2 cups unsweetened almond milk
- 2/3 cups fresh parsley – packed down
- 1 teaspoon sea salt, or to taste
- ½ teaspoon black pepper, or to taste
- Toast almonds over medium-low heat until lightly browned and fragrant about 5 minutes, stir often and watch closely!
- In a large soup pot, melt the butter (oil) over medium heat.
- Add the garlic and onion, and sweat without browning for 5 minutes.
- Add the zucchini, veggie broth and kombu and astragalus if using.
- Bring to a boil, then down to a simmer (low heat) for 10 minutes and cover with lid.
- Add the broccoli and 1 cup of almonds (reserve the rest for garnish); continue to cook for 15 minutes or until the broccoli and almonds are soft.
- Add the almond milk and parsley. Reduce heat and simmer for 10 minutes.
- With tongs remove the astragalus
- Use an immersion hand blender and blend until smooth or blend in a blender in small batches
- Season with salt and pepper to taste.
- Sprinkle extra almonds on top and serve
This soup freezes great!
You can find kombu in the Asian section at most health food stores. Astragalus root looks like tongue compressors and can be found at some health food stores and online. These are both powerhouses for your immune system and an easy way to add nutrition to your diet. You can grind the kombu in a nut and spice grinder and leave in the soup or just put a piece in and take it out before pureeing.
Immersion blenders are a must have for your kitchen! They are inexpensive and are great for soups, smoothie and sauces. You can find them at Bed Bath and Beyond or almost anywhere these days.
Number of servings (yield): 8