Vegan Broccoli Almond Soup
Creamy, comforting, and packed with nutrients, this Vegan Broccoli Almond Soup is a flawless blend of wholesome ingredients and rich flavor. Featuring nutrient-dense broccoli, creamy almond milk, and the nutty depth of toasted almonds, this dairy-free soup is a healthy alternative that doesn’t skimp on taste. With hints of garlic, onion, and the savory umami of nutritional yeast, every spoonful is brimming with satisfying goodness. Perfect for warming up on chilly days, this plant-based soup is not only easy to make in under an hour but also versatile—ideal as a starter or a light meal. Garnished with crunchy toasted almonds and fresh parsley, it’s a dish that’s as delicious as it is visually appealing. Whether you're vegan, lactose-intolerant, or simply looking for a nutritious meal, this Broccoli Almond Soup will be your new go-to recipe.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 500 milliliters Almond milk
- 500 milliliters Vegetable broth
- 75 grams Almonds
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Start by prepping your ingredients: chop the onion, mince the garlic, and cut the broccoli into small florets.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic to the pot and sauté for another minute until fragrant, being careful not to let it burn.
Add the broccoli florets to the pot and stir well to coat them with the oil, onion, and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.
While the soup simmers, toast the almonds in a dry skillet over medium heat for about 5 minutes until golden and fragrant. Stir frequently to avoid burning. Remove from heat and set aside a small handful for garnishing.
Once the broccoli is tender, add the almond milk, nutritional yeast, 60 grams of the toasted almonds, salt, black pepper, and lemon juice to the pot.
Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, let the soup cool slightly and carefully transfer it in batches to a blender, then return it to the pot.
Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired.
Reheat the soup gently over low heat if needed, careful not to bring it to a boil.
Ladle the soup into bowls, garnish with the reserved toasted almonds and chopped fresh parsley if using, and serve hot.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 57.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1400 mg | 108% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1673 mg | 36% | |
*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.
