Creamy Broccoli Soup with Crispy Shallots

• Vegan

• Produce

  • 5 cups Broccoli florets
  • 1/2 Onion, large
  • 1 Shallot, large
  • 1/4 tsp Thyme

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 3 cups Vegetable stock

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg
  • 2 tbsp Paleo baking flour paleo baking flour

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on runningtothekitchen.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 large onion, chopped
• 2 tablespoons paleo baking flour paleo baking flour (or arrowroot starch or gluten-free flour)
• 3 cups vegetable stock
• 5 cups broccoli florets
• 1/2 teaspoon cumin
• 1/4 teaspoon thyme
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup unsweetened almond milk (or other nut milk)
• 1 tablespoon extra virgin olive oil
• 1 large shallot, thinly sliced

Directions

• In a large dutch oven or other heavy-bottomed pot, heat olive oil over medium-high heat.
• Add onions and sauté until softened, about 3-5 minutes.
• Add flour, stir and cook for another minute.
• Add vegetable stock and bring to a simmer.
• Add broccoli, cumin, thyme, nutmeg, salt and pepper and cook covered under low-medium heat for about 35-40 minutes until broccoli is soft.
• Remove from heat and ladle into a blender (alternatively, use an immersion blender to puree)
• Add almond milk and blend until smooth.
• Season to taste with additional salt and pepper.
• Garnish with crispy shallots and serve hot.
• Heat olive oil in small pan, add shallots and cook for 3-5 minutes over medium-high heat until golden brown and crispy, careful not to burn.
• Remove shallots from the pan to a paper towel and let drain.