2/3 cup Almonds
3 cups Vegetable Broth
4 Cups broccoli florets, steamed
2 zucchini, sliced and steamed
1/4 tsp Pink Himalayan salt
black pepper (to taste preference)
Preheat oven to 350. Add almonds to blender and grind to a meal. Spread course almond meal on cookie sheet and toast in preheated oven for 5-8 minutes, until toasted and aromatic. Set aside 3 Tbsp almonds for garnish. Add remaining ingredients to Blender, including toasted almonds, and blend until creamy. Serve and garnish with 1/2 Tbsp toasted almond meal.
Servings: 6- 1 cup servings
Calories: 140Fat: 8g
Sodium: 400mg
Carbs: 15g
Fiber 4g
Sugar 4g
Protein: 6g
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