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.
