Heart-Healthy Broccoli Almond Soup
Discover the ultimate guilt-free comfort food with our *Heart-Healthy Broccoli Almond Soup*. This creamy, nutrient-packed recipe combines tender broccoli florets, toasted almonds, and rich almond milk for a velvety texture without the heavy cream, making it perfect for those focused on maintaining heart health. A hint of nutmeg and a splash of lemon juice elevate the flavors, while low-sodium veggie broth keeps the sodium levels in check. Quick to prepare and brimming with antioxidants and healthy fats, this wholesome soup is ideal for busy weeknights or meal prepping. Serve it hot with a sprinkle of fresh parsley for a vibrant, finishing touch that’s as beautiful as it is delicious. Perfect for vegetarians and anyone seeking clean, plant-based eating, this recipe is pure nourishment in a bowl.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 60 grams Almonds
- 1 tablespoon Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 750 milliliters Low-sodium vegetable broth
- 250 milliliters Almond milk (unsweetened)
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh parsley
Instructions
Toast the almonds in a dry skillet over medium heat, stirring frequently, for 5-7 minutes or until lightly browned and fragrant. Set aside to cool.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until the onion is soft and translucent.
Add minced garlic to the pot and cook for an additional 1 minute until fragrant.
Add the broccoli florets and the low-sodium vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the broccoli is tender.
Once the broccoli is tender, add the toasted almonds, almond milk, nutmeg, black pepper, and salt to the pot.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender and blend in batches, then return the soup to the pot.
Stir in the lemon juice and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley for a refreshing finish.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 18.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 965 mg | 74% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
