Broccoli and Almond Soup - Thermomix Recipes from Steph

Broccoli and Almond Soup

(aka Mega Calcium Soup) Vegan / Vegetarian


30g raw almonds

1 clove garlic

1 medium brown onion

400g fresh broccoli (including stalks)

1000g water

1 tablespoons TM stock concentrate or 1 teaspoon mineral bouillon

170g milk (soy milk or other dairy alternative)

salt and pepper to taste


Place almonds in bowl and grind for 30 seconds / speed 9. Set aside.

Add garlic and onion and chop for 10 seconds / speed 7. Return almonds to the bowl.

Add broccoli in chunks, chop for 10 seconds / speed 5.

Add 1000mL of water and stock or bouillon. Simmer for 15min / 90 degrees / speed 1.

Add milk, pulverise for 30 seconds, going slowly from speed 1 up to speed 9.

Serve with salt and pepper to taste.


This recipe is adapted from Recipe For Life Volume 2 by Dorothy Edgelow for The Gawler Foundation.


  1. avatar Heidemarie Bulow Says:

    Has anyone experimented with this? I thought the flavour was pretty good, but the texture was a bit odd. Kind of a bit grainy still. Is this how it is supposed to be, or should I have cooked it for a bit longer or pulverised it more?? Heidemarie

  2. avatar Steph Says:

    15 minutes should really be long enough to cook your brocolli. I would suggest you blend for longer, to be honest I blend all of my soups for at least 1 minute sometimes longer. You’ll find there is a substantial difference in the texture. If you have some left I would return it to the bowl and blend for longer to see what difference that makes.

  3. avatar Aggie Says:

    I have just tried this and I agree that it needs longer cooking.
    Another 10 minutes and then a little blending has made all the difference.
    Cheers, Aggie.

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