Broccoli & Almond Skyr Soup

Recipe By: Home Cooking Collective


This easy weeknight-friendly broccoli almond soup gets its creaminess from blanched almonds and velvety skyr. It’s vegetal and mildly spiced, with hints of mustard seeds, onion, and garlic.W

2 3/4 cup
1/4 cup
Icelandic Provisions Plain Low-Fat Skyr
10 ounces
Broccoli florets
2 tbsp
Whole almonds
2 tbsp
Canola Oil
Garlic Cloves, finely minced
Onion, finely diced
Salt and Pepper
For the mustard seed tadka:
1 tbsp
Canola Oil
1 tsp
Brown or Black Mustard Seeds
Salt and Black Pepper
Do a
Set a small pot with 3/4 cup water over medium-high heat and bring to a boil.Remove the skyr from the fridge and measure 1/4 cup into a small bowl. Let sit at room temperature while you prepare the soup.Cut any larger florets into bite-sized pieces. Separate and thinly slice any bulky stems.
Blanch and
Once the water is boiling, add the almonds and boil for 5 minutes. Drain the almonds, reserving the cooking water.To peel the almonds, rub a paper towel against each almond to remove the skin. It should come off quite easily. Roughly chop the peeled almonds and set aside.
Saute the
Set a dutch oven or stock pot over medium-low heat and add olive oil. Add the garlic, onion, sliced broccoli stems, and almonds. Saute for 7-8 minutes until the onions are lightly golden and softened. Season with a pinch of salt and pepper.
Cook the
Add the broccoli florets and saute on medium heat for 4-5 minutes until the broccoli transforms into a vibrant green color and there are some brown bits stuck to the bottom of the pan. Add the reserved almond water, plus an additional 2 cups of water to the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Season with a generous pinch of salt and black pepper.
Simmer the
Cover and bring to a boil, then reduce the heat and simmer for 5 minutes, covered, until broccoli is soft but still bright green.
Make the
While the broccoli cooks, prepare the tadka. In a small tadka pan (or a very small pot), heat oil over medium heat. Add the mustard seeds and cook until they begin to sizzle and pop. Remove from the heat and sprinkle with a pinch of salt and pepper.
Blend the
Once the broccoli is cooked through, use an immersion blender to blend the soup into a velvety, smooth puree. If it feels too thick, you can add in a bit more water. Whisk 2 tablespoons of the soup into the skyr until combined.Remove the pot from the heat, then whisk the skyr mixture into the soup (this helps prevent the skyr from curdling). Season again with salt and pepper to taste.Serve: To serve, divide the soup amongst serving bowls and drizzle some of the mustard seed tadka over the top.

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