Low Sodium Broccoli Almond Soup
Creamy, nourishing, and packed with plant-based goodness, this Low Sodium Broccoli Almond Soup is a heart-healthy twist on a classic comfort dish. Featuring vibrant broccoli florets, naturally creamy unsalted almonds, and a touch of nutmeg and lemon juice for subtle brightness, this soup is perfect for those seeking flavor without excess salt. Unsweetened almond milk adds a luxuriously smooth texture, while low sodium vegetable broth keeps it light yet satisfying. The recipe comes together in just 45 minutes, making it an ideal choice for busy weeknights or meal prep. Each bowl offers a wholesome and guilt-free indulgence, with a delicate earthiness that pairs beautifully with a garnish of toasted almonds or a hint of spice. Whether you're following a low-sodium diet or exploring new twists on vegetarian soups, this dish is a nourishing delight to savor year-round.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 100 grams Unsalted almonds
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 units Garlic cloves, minced
- 4 cups Low sodium vegetable broth
- 1 cup Unsweetened almond milk
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 1 pinch Nutmeg
Instructions
Begin by soaking the almonds in hot water for 30 minutes to soften them. This makes it easier to blend them later. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sauté for another 2 minutes until fragrant.
Add the broccoli florets to the pot and pour in the low sodium vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the broccoli is tender.
Transfer the soaked almonds to a blender, add the cooked broccoli mixture, and blend until smooth and creamy. You may need to do this in batches, depending on the size of your blender.
Return the blended soup to the pot. Stir in the unsweetened almond milk, lemon juice, black pepper, and nutmeg.
Heat the soup over low heat until warmed through. Do not bring to a boil, as this can affect the texture of the almond milk.
Taste and adjust seasoning as needed. You can add more black pepper or lemon juice to enhance the flavors.
Serve hot, garnished with toasted sliced almonds or a sprinkle of nutmeg for an additional burst of flavor.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 18.1 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1014 mg | 78% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1842 mg | 39% | |
*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.
