Rich in calcium, magnesium, and protein, almonds help strengthen and renew bone and tissues while alkalizing the body and supporting the lungs. Add a cup of calcium-rich tofu and this recipe is even more beneficial to your bones—as well as a complete meal.
Plan ahead: Soak the almonds in 3 cups of water for 8 to 12 hours at room temperature to let them germinate. This enlivens the almonds, making them more nutritious (and less fattening).
Yield: 6 cups
Cooking Time: 20 Minutes
Prep Time: 15 Minutes
- 1 cup raw almonds, soaked*
- 4 cups water
- 2 cups bite-size broccoli florets
- 1 cup shredded bok choy
- 1 tsp minced fresh tarragon
- ½ tsp dried rubbed sage
- ¼ tsp black pepper
- 1 tsp oil
- 1 cup sliced cremini or button mushrooms
- 1½ tsp fresh minced garlic (1-2 cloves)
- ¼ tsp salt
- ¼ cup Bragg Liquid Aminos or white or yellow miso
*The almonds will expand to about 1½ cups after soaking. Use all of them.
- Strain the almonds and rinse. Place the soaked almonds and water in a blender and blend until smooth. Strain the pulp through a fine sieve, pressing the pulp with the back of a spoon to release the milk. (Alternatively, you can strain through a colander lined with 2 layers of cheesecloth, then twist the cloth to squeeze out all the milk.) Discard the pulp.
- Place the almond milk in a 3-quart pot over medium-high heat. Add the broccoli, bok choy, tarragon, sage, and pepper. Bring to just under a boil, reduce the heat to medium-low, and simmer for 5 to 7 minutes until the broccoli is tender.
- Meanwhile, heat the oil in a small skillet over high heat. Add the mushrooms, garlic, and salt and sauté for a few minutes until they begin to brown. Add this to the soup.
- Remove the soup from the heat. Add the Braggs or ladle ½ cup of broth into a cup and combine with the miso until smooth; stir this into the soup. Ladle into bowls and serve.