Vegan Broccoli and Almond Soup

Dreaming of a hearty, warm, and incredibly tasty soup? Look no further! We’ve got the perfect recipe for Vegan Broccoli and Almond Soup. Not only is it loaded with the goodness of green broccoli and crunchy almonds, but it’s also 100% vegan. Stick around and discover how you can whip up this delightful dish in no time!

Vegan Broccoli and Almond Soup Ingredients

• Broccoli: 2 large heads (about 1 pound or 450 grams)
• Almonds: 1 cup (240 ml)
• Olive oil: 2 tablespoons (30 ml)
• Onion: 1 large, diced
• Garlic cloves: 3, minced
• Vegetable stock: 4 cups (950 ml)
• Salt: To taste
• Black pepper: To taste
• Almond milk: 1 cup (240 ml)

Preparation & Cooking Time: 35 minutes

Serves: 4

Nutritional Facts Per Serving

• Calories: 230
• Protein: 8g
• Carbohydrates: 20g
• Dietary Fiber: 7g
• Sugars: 5g
• Fat: 15g
• Saturated Fat: 2g
• Sodium: 300mg

Vegan Broccoli and Almond Soup Instructions

1. Begin by washing the broccoli heads and cutting them into small florets.
2. Take your almonds and set a handful aside for garnishing later.
3. In a large pot, heat the olive oil over medium heat.
4. Add the diced onion, stirring occasionally, until it becomes translucent. This should take about 5 minutes.
5. Introduce the minced garlic and stir for another 2 minutes until it’s aromatic.
6. It’s time to toss in the broccoli florets and the remaining almonds.
7. Pour in the vegetable stock, ensuring the broccoli is submerged. If needed, add a bit of water.
8. Season with salt and pepper.
9. Bring this mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes or until the broccoli is tender.
10. Using a blender, puree the soup in batches until it’s smooth.
11. Return the soup to the pot and stir in the almond milk, warming it up for another 5 minutes. Ensure it doesn’t boil.
12. Adjust seasoning if necessary.

Tips

1. For added creaminess, soak the almonds in water overnight and blend them to create an almond paste. You can mix this paste into the soup.
2. If the soup is too thick for your liking, you can always dilute it with a little extra vegetable stock or water.
3. Don’t rush the sautéing process. Allowing the onions and garlic to cook properly will elevate the soup’s flavor profile.

Serving Suggestions

1. Ladle the Vegan Broccoli and Almond Soup into bowls.
2. Garnish with the handful of almonds you set aside. These can be roughly chopped or whole, depending on your preference.
3. Serve with crusty bread or a light salad for a complete meal.
4. Drizzle a tiny bit of olive oil or almond milk on top for a finishing touch.
5. If you’re in the mood for some heat, sprinkle a pinch of red chili flakes on top.

Trust us at AH7, this Vegan Broccoli and Almond Soup is more than just another vegan recipe. It’s a symphony of flavors and textures, ensuring that you get the best of health and taste in every spoonful. Dive in, enjoy, and let this soup become a regular in your home kitchen! And always remember, eating healthy doesn’t mean compromising on flavor. Cheers to good health and delectable food!

VEGAN BROCCOLI AND ALMOND SOUP

Dreaming of a hearty, warm, and incredibly tasty soup? Look no further! We’ve got the perfect recipe for Vegan Broccoli and Almond Soup. Not only is it loaded with the goodness of green broccoli and crunchy almonds, but it’s also 100% vegan. Stick around and discover how you can whip up this delightful dish in no time!

5 from 1 vote

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Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

VEGAN BROCCOLI AND ALMOND SOUP

Amount per Serving

Calories

230

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Sodium

 

300

mg

13

%

Carbohydrates

 

20

g

7

%

Fiber

 

7

g

29

%

Sugar

 

5

g

6

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Broccoli: 2 large heads about 1 pound or 450 grams
• Almonds: 1 cup 240 ml
• Olive oil: 2 tablespoons 30 ml
• Onion: 1 large diced
• Garlic cloves: 3 minced
• Vegetable stock: 4 cups 950 ml
• Salt: To taste
• Black pepper: To taste
• Almond milk: 1 cup 240 ml

Instructions

• Begin by washing the broccoli heads and cutting them into small florets.
• Take your almonds and set a handful aside for garnishing later.
• In a large pot, heat the olive oil over medium heat.
• Add the diced onion, stirring occasionally, until it becomes translucent. This should take about 5 minutes.
• Introduce the minced garlic and stir for another 2 minutes until it’s aromatic.
• It’s time to toss in the broccoli florets and the remaining almonds.
• Pour in the vegetable stock, ensuring the broccoli is submerged. If needed, add a bit of water.
• Season with salt and pepper.
• Bring this mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes or until the broccoli is tender.
• Using a blender, puree the soup in batches until it’s smooth.
• Return the soup to the pot and stir in the almond milk, warming it up for another 5 minutes. Ensure it doesn’t boil.
• Adjust seasoning if necessary.

Notes

• For added creaminess, soak the almonds in water overnight and blend them to create an almond paste. You can mix this paste into the soup.
• If the soup is too thick for your liking, you can always dilute it with a little extra vegetable stock or water.
• Don’t rush the sautéing process. Allowing the onions and garlic to cook properly will elevate the soup’s flavor profile.