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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Broccoli and Almond Soup

Source: dLife

Creamy broccoli soup gets added crunch and taste from toasted almonds.

Nutrition Facts

Makes 4 - 6 servings
Amount Per Serving

Calories	130.9

Total Carbs	12.4 g

Dietary Fiber	3.6 g

Sugars	5.1 g

Total Fat	6.1 g

Saturated Fat	0.5 g

Unsaturated Fat	1.5 g

Potassium	280.0 mg

Protein	7.0 g

Sodium	192.4 mg

Dietary Exchanges 6.1 Fat, 0.6 Vegetables, 0.3 Milk, 0.2 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup ground almonds 1.5
1 1/2 lb fresh broccoli florets 3.75
3 3/4 cup low sodium vegetable broth 1.25
1 1/4 cup fat free milk 1.0
1 pinch salt and pepper

Directions

Preheat oven to 350 degrees F. Spread the ground almonds evenly on a baking sheet and toast in oven for 10 minutes. Save one quarter of almonds and set aside to garnish dish.
Cut broccoli into small florets and steam 6-7 minutes until tender.
Place remaining toasted almonds, broccoli, vegetable broth or water, and milk in a blender and blend until smooth.
Season to taste with salt and pepper. Reheat and serve with sprinkled toasted almonds.