Broccoli and Jalapeño Soup with Pesto-Almond Crunch

This soup is light and different. The subtle heat adds a bit of a kick and gives it that something special that makes it Yom Tov-worthy.

Ingredients

Broccoli and Jalapeño Soup with Pesto-Almond Crunch

Bina Gottdiener

Whisk by Ami Magazine

Recipe Description:

This soup is light and different. The subtle heat adds a bit of a kick and gives it that something special that makes it Yom Tov-worthy.

In a pot, heat the oil and add leeks and onions. Sauté five 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 five minutes.
Add the jalapeño and sauté five 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.

Preheat oven to 220 degrees Fahrenheit. Line a baking sheet with Gefen 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.