Broccoli and Jalapeño Soup with Pesto-Almond Crunch

Serves 8


1 tablespoon avocado oil
(or any neutral oil)

2 leeks, sliced

2 onions, sliced

2 teaspoons crushed garlic

2 lbs. frozen broccoli 

1 teaspoon smoked garlic powder

1 teaspoon onion powder

1 teaspoon onion salt, optional

1 teaspoon umami spice, optional

1 teaspoon salt

½ teaspoon black pepper

1 jalapeño pepper, sliced

Pesto-Almond Crunch:

½ cup slivered almonds

1 tablespoon prepared pesto

Prepare the soup: In a pot, heat the oil and add leeks and onions. Sauté 5 minutes and then add the garlic, stirring until fragrant. (If you prefer, sauté until translucent.)

Mix in the broccoli, smoked garlic powder, onion powder, onion salt (if using), umami spice (if using), salt, and pepper.
Sauté another 5 minutes.

Add the jalapeño and sauté 5 minutes more.

Add water to cover and bring to a boil. Cook over medium heat for 30 minutes. Blend and taste, adjusting the seasoning if needed.

Prepare the pesto-almond crunch: Preheat oven to 220°F.
Line a baking sheet with parchment paper. 

In a bowl, mix almonds and pesto. Spread on the prepared baking sheet and toast for 10–15 minutes, until golden. Sprinkle over each bowl of soup right before serving.

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