When my husband tasted this, I asked him what kind of soup he thought it was, without telling him it was a Pesach lab test. He answered, “Split pea?” I make a very thick and rich split-pea soup, so I took it as a compliment. This soup has a filling, deep flavor without feeling heavy. Since it’s blended, it’s very hard to detect the broccoli.
Make this soup during the day, so you can attend to it. Put everything in the slow cooker on high for four hours. Remove bay leaf.
Blend with a hand blender. Return bay leaf to the slow cooker. Cook on low for another three hours or until ready to serve or freeze.
If you’re making it overnight, just leave it on low, and then remove the bay leaf in the morning and blend.
Cook an additional hour after that.
I see that, between the almond milk and the water, there’s only 3/4 cup total liquid for this soup. Is that really enough liquid?
HI- that is a good point. I am going to look into this for you!
Hi Renee! Yes, we looked into the recipe, and since it has so much broccoli that releases a lot of water. If you make it and think it needs to be a little looser you can always add more water 🙂
milk substitute? Can I sub soy milk or rice milk for the almond milk?
Either would add a great flavor depth Frimi. Go for it.