Creamy Vegan Broccoli Almond Soup with Toasted Almonds
27 minutes
994 reads
About Creamy Vegan Broccoli Almond Soup with Toasted Almonds
Dive into a bowl of creamy, dreamy vegan broccoli almond soup – pure comfort in every spoonful! This vibrant green soup is not only delicious but also a healthy and satisfying way to warm up from the inside out.The secret lies in the perfect blend of broccoli, celery, onion, and almond powder, creating a symphony of flavors and a boost of nutrients. A sprinkle of toasted almonds adds a delightful crunch and irresistible nutty aroma.Easy to make and ready in minutes, this recipe is perfect for a light lunch, a simple dinner, or anytime you crave a nourishing and flavorful meal.
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Recipe Time & More
Prep15 minutes
Cook12 minutes
Total27 minutes
Ingredients
Soup Base
Creamy Swirl & Garnish
- 1/2 cup Plant-Based Milk unsweetened almond or cashew milk recommended
- 2 Tbsp Almond Powder
- 4 Tbsp Vegan Cream for garnish, optional
- 1/4 cup Almonds sliced, toasted
Instructions
- In a large pot or Dutch oven, melt the butter (or vegan butter) over medium heat.
- Add the chopped broccoli florets, celery, onion, and minced garlic. Sauté for about 5 minutes, until the vegetables begin to soften and the onion becomes translucent.
- Pour in the vegetable stock and season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the broccoli is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Blending in batches may be necessary. Be cautious when blending hot liquids.
- Return the blended soup to the pot. Stir in the plant-based milk and almond powder. Heat through gently, but do not boil. This helps maintain the creamy texture and prevents the milk from curdling.
- Ladle the soup into bowls. If desired, swirl a tablespoon of vegan cream into each bowl for extra richness. Garnish with toasted sliced almonds and a sprinkle of freshly ground black pepper.
Recipe Notes
Good To Know
- Use fresh broccoli for the best flavor and texture.
- For a richer, nuttier flavor, sauté the almond powder in butter before adding it to the soup.
- If you prefer a chunkier soup, reserve some blanched broccoli florets, chop them finely, and add them to the blended soup.
- For a vegan version, substitute butter with olive oil or vegan margarine, and use unsweetened almond milk instead of dairy milk.
- Garnish with chili oil or freshly cracked black pepper for an added kick.
Expert Tips
- Blanching the broccoli briefly helps retain its vibrant green color and nutrients. Make sure not to overcook it.
- Adjust the consistency of the soup by adding more broth or water if needed. For a creamier texture without using cream, try adding a cooked potato during blending.
- If you don't have almond powder, you can substitute with other nut powders like cashew or hazelnut, but the flavor profile will be slightly different.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to thin it out.
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Recipe Nutrition
Calories: 56kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 3mgSugar: 4g
Suman Prakash
Articles: 49
5 Comments
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This looks so tasty! Thank you.
What a great recipe! Thanks for sharing.
What a delicious idea! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
I’m loving this recipe already!