Creamy Almond Spinach Broccoli Potage

Instructions

1. 1

   Soak the raw almonds in hot water for 15 minutes, then drain and peel off the skins.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

3. 3

   Add the minced garlic and sauté for another 1 minute until fragrant.

4. 4

   Add the peeled and diced potato, broccoli florets, and cumin powder. Stir well and cook for 2 minutes.

5. 5

   Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

6. 6

   Add the fresh spinach and soaked almonds to the pot. Simmer for another 5 minutes until all vegetables are tender.

7. 7

   Remove the pot from heat. Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth and creamy.

8. 8

   Season with salt and adjust to taste. If the potage is too thick, add a bit more broth or water to reach your desired consistency.

9. 9

   Serve hot, garnished with a drizzle of olive oil or a sprinkle of chopped almonds if desired.