Adapted from The Chopra Center Cookbook.

Nutty Broccoli Soup or Sauce

1 large head broccoli
1 teaspoon olive oil
1 cup chopped leeks or onions
2 teaspoons tamari
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon nutmeg
1 teaspoon dill
1/2 teaspoon black pepper
1/2 C almonds, finely chopped, or 2 Tablespoons almond butter [we used almond butter]
4 C vegetable stock
2 teaspoons lemon juice
2 Tablespoons chopped fresh parsley


Cut broccoli into florets, and peel and chop stalk. Heat oil in soup pot, adding leeks or onions, tamari, herbs and spices. Saute for 2 or 3 minutes. Add broccoli and finely chopped almonds. If you are using almond butter, wait till later on to add. Saute the almonds and broccoli with the herbs and spices for a few minutes, stirring often. Add stock and bring to a boil (if you're using the almond butter, add it now). Reduce heat and simmer until the broccoli is almost soft, being careful not to overcook it.

Let the soup cool for about 10 minutes, then puree with an immersion blender or in a food processor. Reheat and add the lemon juice. Ladle into bowls and garnish with chopped parsley.

Serves 4.

We discovered that this soup recipe can be adapted to make a wonderful sauce for pasta, grains or steamed veggies -- just reduce the amount of stock to 2 1/2 C and follow the same procedure.
View this orginal post in Vegan-Vegetarian Recipe discussion board