SERVES 4 – 6
Almond butter is like peanut butter, but made with almonds, which are more nutritious than peanuts. Choose an all-natural brand made only of ground toasted almonds for the ultimate health benefit. Both broccoli and almonds are high in calcium.
1 teaspoon sea salt
1 pound broccoli florets
2 tablespoons almond butter
¼ cup sun-dried tomatoes packed in olive oil, julienned
Sliced blanched almonds, for garnish
Freshly ground black pepper
Bring 4 cups of water and the salt to a rolling boil in a medium-sized pot on high heat, then add the broccoli. Cover the pot to return it quickly to a boil, cooking the broccoli until stems are easily pierced with a knife, 3 to 4 minutes. Remove from the heat and do not discard the cooking liquid.
Use a slotted spoon to transfer the broccoli to a blender. Add the almond butter and 2 cups of the cooking water. Cover the blender with the lid; remove the steam insert. Cover the hole with a folded paper towel and pulse a few times, allowing steam to escape, then purée until smooth.
Divide the sun-dried tomato among cups or mugs, then pour the soup on top. Garnish with a few almond slices. Season to taste with pepper. Serve immediately.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 119 |
| Protein: | 5 g |
| Fiber: | 4 g |
| Fat: | 9 g |
| Saturated fat: | 1 g |
| Sodium: | 606 mg |
| Vitamin A: | 2,746 IU |
| Vitamin C: | 86 mg |
| Vitamin E: | 4 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 15 µg |
| Lutein and zeaxanthin: | 39 µg |
| Lycopene: | 1,240 µg |