VELVETY BROCCOLI ALMOND SOUP

VELVETY BROCCOLI ALMOND SOUP

Velvety Broccoli Almond Soup is a creamy and plant-based delight that transforms simple ingredients into a deeply satisfying and nutrient-dense meal. This single-serve recipe brings together fresh chopped broccoli, almond butter, garlic and a splash of lemon juice to create a luscious texture and flavourful depth, without any dairy or cream. It’s a wonderful example of how nourishing food can still feel indulgent. The almond butter provides a subtle nuttiness and added protein, while the lemon juice brightens the earthy profile of the broccoli and garlic. Ideal for anyone seeking a wholesome, warming lunch or light dinner, this soup is also perfect for those following vegan, gluten-free or dairy-free diets. It’s quick to prepare and easy to digest, making it a go-to choice for busy days or clean-eating resets. Serve it as it is or garnish with toasted almonds or fresh herbs for a polished finish.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Velvety Broccoli Almond Soup:

• ½ cup chopped broccoli

• 1 tbsp almond butter

• 1 cup vegetable broth (low sodium)

• 1 garlic clove, minced

• 1 tsp lemon juice

FULL NUTRITIONAL INFORMATION

• Calories: 121.5 kcal

• Fat: 9.2 g

• Saturated Fat: 0.7 g

• Carbohydrate: 7.7 g

• Sugar: 1.8 g

• Sodium: 52.6 mg

• Fiber: 3 g

• Protein: 4.9 g

• Calcium: 91.5 mg

• Potassium: 291.9 mg

• Iron: 1 mg

PREPARATION

• Chop And Prepare: Chop the broccoli into small florets and mince the garlic. Measure out the broth, almond butter and lemon juice.

• Sauté Garlic: In a small saucepan, warm 1 tsp olive oil (optional) or a splash of broth over medium heat. Add garlic and sauté for 1 to 2 minutes until fragrant.

• Add Broccoli And Broth: Stir in the chopped broccoli and pour in the vegetable broth. Bring to a boil.

• Simmer: Reduce heat and simmer for 10 to 12 minutes or until broccoli is fork-tender.

• Blend With Almond Butter: Remove from heat. Stir in the almond butter and lemon juice. Use an immersion blender to purée until smooth and creamy. Alternatively, transfer to a blender, blend it until soft, then return to the pot.

• Season And Serve: Add salt and pepper to taste. Reheat gently if needed and serve hot with optional garnishes.

PREP TIME

5 minutes

COOKING TIME

12 minutes

TIPS

• Use Soft Broccoli: Slightly overcooking the broccoli ensures a smoother texture after blending.

• Warm Almond Butter: Room-temperature almond butter blends more easily into hot soup without clumping.

• Lemon Enhances Flavour: A little lemon juice adds brightness and balances the richness of the almond butter.

• Blending Safety: Let the soup cool for a minute or two before transferring to a blender to avoid steam pressure.

• Garnish To Finish: Top with toasted almond slivers, parsley or black pepper for a flavour and texture boost.

VARIATIONS

• Make It Creamier: Add 1 to 2 tbsp coconut milk or oat cream for a richer and more velvety finish.

• Add Spices: A pinch of cumin, paprika or turmeric can elevate the earthy profile.

• More Veggies: Blend in a small handful of spinach or courgette for extra nutrients.

• Boost Protein: Stir in hemp seeds or a spoonful of nutritional yeast before blending.

• Nut-Free Version: Substitute almond butter with sunflower seed butter or tahini for allergy-friendly alternatives.

PREPPING AND STORAGE

• Refrigeration: Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring well.

• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat Gently: Warm slowly over low heat to preserve the smooth consistency and avoid curdling.

• Batch Tip: Multiply the ingredients to prepare multiple servings at once. Portion into containers for quick, grab-and-go meals.