BROCCOLI ALMOND SOUP
Broccoli Almond Soup is a creamy and nutrient-rich option that combines wholesome green vegetables with plant-based protein and heart-healthy fats. This soup delivers comfort and nutrition with every spoonful, blending tender broccoli florets with almond milk and almond butter for a silky-smooth texture and nutty richness. Garlic adds a subtle aromatic kick, while vegetable broth keeps it light and balanced. It’s an excellent choice for those seeking a vegan, gluten-free and dairy-free meal that feels both indulgent and revitalising. The vibrant green colour makes it visually inviting, while its versatility allows it to shine as a light lunch, a comforting dinner starter or a recovery meal. This simple one-pot recipe offers high fibre and essential nutrients in a short preparation window, making it ideal for busy days. Nourishing and flavourful, Broccoli Almond Soup is a satisfying blend of freshness and creamy comfort.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Californian
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Vegetarian, Wheat/Gluten-Free, High Fibre, Low Cholesterol, Low Sodium, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Broccoli Almond Soup:
- 1 cup broccoli florets
- ¼ cup almond milk
- 1 tablespoon almond butter
- ½ cup vegetable broth
- 1 garlic clove
FULL NUTRITIONAL INFORMATION
- Calories: 132.7 kilocalories
- Fat: 9.8 grams
- Saturated Fat: 0.9 grams
- Carbohydrate: 8.5 grams
- Sugar: 1.9 grams
- Sodium: 81.4 milligrams
- Fibre: 3.7 grams
- Protein: 6.1 grams
- Calcium: 217.6 milligrams
- Potassium: 408.2 milligrams
- Iron: 1.5 milligrams
PREPARATION
These steps are followed for the preparation of Broccoli Almond Soup:
- Preparation The Vegetables: Rinse the broccoli florets thoroughly and peel the garlic clove. Cut the broccoli into evenly sized pieces for uniform cooking.
- Simmer The Base: In a small saucepan, add the broccoli, garlic and vegetable broth. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until the broccoli is fork-tender.
- Blend For Smoothness: Let the soup cool slightly. Blend the broccoli mixture until smooth using an immersion blender or a countertop blender.
- Add The Creaminess: Return the soup to the saucepan and stir in the almond milk and almond butter. Mix thoroughly over low heat until warmed and velvety.
- Season And Serve: Add a pinch of salt or black pepper if desired. Serve warm and garnished with slivered almonds or a swirl of almond butter.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Broccoli Almond Soup:
- Even Cooking: Chop broccoli into small and similar-sized florets to ensure even and quick cooking.
- Garlic Infusion: Add the whole garlic clove during simmering and remove it before blending for a subtle hint of garlic without overpowering the soup.
- Smooth Blend: Let the soup cool slightly before blending to avoid hot splashes and preserve texture.
- Nut Butter Consistency: Warm almond butter slightly before stirring it in to make mixing easier and smoother.
- Garnish Options: A sprinkle of nutritional yeast or toasted almond flakes can add extra flavour and texture.
VARIATIONS
- Protein Boost: Add a tablespoon of hemp seeds or silken tofu before blending for a thicker, high-protein soup.
- Spice Enhancement: Stir in a pinch of crushed red pepper flakes or ground cumin for added depth.
- Low-Fat Version: Use unsweetened almond milk only and reduce or omit almond butter for a lighter version.
- Green Power: Blend in a handful of baby spinach or kale with the broccoli for added antioxidants.
- Roasted Garlic Twist: Use roasted garlic instead of raw for a mellower and richer flavour profile.
PREPPING AND STORAGE
- Refrigeration: Allow soup to cool fully before transferring to a sealed container. Store in the fridge for up to 3 days. Reheat over low flame, stirring occasionally.
- Freezing: Pour cooled soup into freezer-safe containers, leaving space at the top for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Meal Preparation Tip: Make a double batch and portion into mason jars or containers for grab-and-go weekday meals. Top with toasted almonds just before serving for a fresh crunch.