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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!
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Total Time: 35 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.