Soup!

I love to find new recipes for soups that taste high cal/high fat, but are actually healthy and full of good nutrition. I found this recipe in Fitness Rx February 2011 issue to help stay on track.

I adapted a bit by adding the hot pepper flakes and a bit of salt. This is a low-sodium recipe, but I needed some salt! Top with a bit of Parmesan and you'll be glad you made this!

Even my kids enjoyed it! With the upcoming "storm" you may want to hit the store for the ingredients...


Broccoli Cauliflower Soup with Roasted Almond Puree
1T extra virgin olive oil
2 leek bulbs thinly sliced with part of green portion
3 cups broccoli florets fresh
3 cups cauliflower florets fresh
6 cups vegetable stock
3/4 cups of ground roasted raw almonds
1T fresh thyme leaves
1 bay leaf
1/2 tsp Pimenton (Spanish smoked paprika in Spanish spice section)
1/4 tsp lemon zest
sprinkle of red pepper flakes
garnish with dusting of Parmesan cheese


Place about a cup of whole, raw almonds on baking sheet
in 350 oven for about 12 minutes,
take out and let cool. Chop
with food processor or blender.



In a large pot, saute the leeks in the olive oil until translucent.
Add cauliflower and broccoli sauteing a couple minutes more.
Pour in the veggie stock and bring to a boil, add the almonds, thyme,
bay leaf, and paprika. Reduce heat and simmer for about 20 minutes.




Remove the bay leaf and puree the soup with an immersion blender or blend in batches with processor.



Enjoy
Blessings from the Garden.
ML