Low Fat Broccoli Almond Soup
Indulge in the comforting warmth of Low Fat Broccoli Almond Soup, a wholesome and nutritious dish perfect for cozy nights or light lunches. This recipe combines tender broccoli florets with sweet carrots, aromatic celery, and creamy almond milk to create a velvety soup that’s as flavorful as it is healthy. Toasted blanched almonds add a delightful nutty richness, while garlic and onion build a savory depth that’s balanced by a splash of zesty lemon juice. Made with low-sodium vegetable broth and unsweetened almond milk, this soup is low in fat yet brimming with nutrients, making it an excellent choice for health-conscious eaters. Prepare this quick, easy recipe in under 45 minutes, and serve it piping hot with a sprinkle of fresh parsley and crunchy almond garnish for a nourishing and elegant meal. Perfect for vegan diets and packed with plant-based goodness, this soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1 cup Almonds, blanched
- 1 medium Carrot, chopped
- 1 large Celery stalk, chopped
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Low-sodium vegetable broth
- 1 cup Almond milk, unsweetened
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the chopped onion, chopped carrot, and chopped celery to the pot. Sauté for about 5 minutes, stirring occasionally until the vegetables begin to soften.
Add the minced garlic and sauté for another minute until fragrant.
Add the broccoli florets, and pour in the low-sodium vegetable broth. Bring to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let the vegetables cook for about 10-15 minutes until the broccoli is tender.
Meanwhile, in a dry skillet over medium heat, lightly toast the blanched almonds for about 5 minutes, stirring frequently until they are golden brown. Set aside.
Once the broccoli is tender, use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a countertop blender and blend until smooth.
Return the blended soup to the pot if using a countertop blender.
Add the toasted almonds to the soup, reserving a few for garnish if desired.
Stir in the almond milk, salt, black pepper, and lemon juice. Heat through gently for a few minutes.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with reserved almonds and freshly chopped parsley.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 23.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1088 mg | 84% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2664 mg | 57% | |
*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.
