This delicious broccoli almond soup has a beautiful creamy texture, is really tasty and great for you too. There's literally no reason not to make this recipe a staple part of your meal plan.
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I love this recipe because it has a lovely flavour and I know it contains protein from the almond and lots of vitamins and nutrients from the broccoli. I also love how this recipe uses the whole broccoli - including the stem, minimising wastage. I make a big batch of this and portion it out in the freezer so I can enjoy it week after week.
Ingredients
I'm going to confess to not being a huge fan of broccoli - even though I know it's good for me. However, something about the combination of flavours in this soup means that the sharp edge of the taste of broccoli is dampened, leading to a beautifully creamy and flavourful soup that doesn't have a strong broccoli taste. This makes it perfect for my children, who enjoy the milder vegetable flavour - and they therefore love eating "Hulk Soup" as I like to call it!
The vegan cream is an optional ingredient - the soup doesn't require it to have a creamy flavour - it just adds visual interest - so feel free to leave this out.
You will need:
- raw almonds, soaked overnight
- olive oil
- onion
- garlic
- broccoli
- vegetable stock
- nutritional yeast
- lemon juice
- sea salt
- black pepper
- vegan cream (to serve - optional)
For exact quantities see the recipe card below.
How to make broccoli almond soup
The night before making this soup, soak the almonds in cold water. They need to soak for about 12 hours. Drain and rinse and set aside.
Dice the onion and mince the garlic. Cut the broccoli head into florets and the stems into 2cm pieces. Saute the onion in olive oil for 3 minutes until translucent. Add the garlic and broccoli stems and cook for another 2 minutes.
Add the garlic and broccoli stems and cook for another 2 minutes.
Add the soaked almonds to the pan along with the vegetable stock and simmer for 10 minutes.
Add the broccoli florets, put the lid on and simmer on a medium heat for another 4 minutes, or until the broccoli is soft.
Blend together with the nutritional yeast, salt, pepper and lemon juice.
Swirl through vegan cream to serve.
Notes:
- Make sure that the almonds are soaked overnight or else the texture of your soup will be lumpy.
- I use regular raw almonds with the skin on but you can use blanched almonds if you prefer.
- You can use a hand blender or a blender such as a vitamix, depending upon how smooth you like your soup.
Serving Suggestions
This vegan broccoli almond soup is delicious on its own, especially when topped with a swirl of vegan cream or an extra sprinkle of nutritional yeast.
- Serve it alongside crusty bread, sourdough toast, or homemade garlic croutons for dipping-perfect for soaking up every last drop.
- For a heartier meal, pair it with a fresh green salad dressed in a tangy vinaigrette or a slice of avocado toast topped with cherry tomatoes and chili flakes.
- Garnish with toasted almond flakes, fresh parsley, or a pinch of smoked paprika for additional flavor and texture.
Substitutions and Variations
This soup is easy to customize according to your tastes and pantry ingredients.
- If almonds aren't your preference or if allergies are a concern, soaked cashews or shelled sunflower seeds make excellent alternatives that still provide creamy richness.
- Swap the broccoli for other vegetables like cauliflower, asparagus, or zucchini for a seasonal twist.
- Vegetable stock can be substituted with homemade broth, bouillon cubes, or even plain water with additional seasoning.
- Nutritional yeast adds a lovely cheesy flavor, but you can replace it with a spoonful of white miso paste for a savory depth.
- A pinch of chili flakes or cayenne pepper can add a subtle heat if you're craving a bit of spice.
FAQ's
Do I really need to soak almonds overnight?
Yes, soaking almonds overnight (around 12 hours) softens them, ensuring your soup blends into a smooth, creamy texture. If you don't soak them long enough, your soup may turn out grainy or lumpy.
Can I use almond milk instead of whole almonds?
You could substitute almond milk to achieve a creamy texture, but the soup won't have the same richness or thickness as using whole, soaked almonds. If using almond milk, reduce the vegetable stock slightly to avoid thinning the soup too much.
How long does vegan broccoli almond soup last in the fridge?
This soup will keep in the fridge for up to 3-4 days when stored in an airtight container. Reheat gently in a pan on the stove, adding a little water or stock if necessary.
Can I freeze this broccoli almond soup?
Yes, this soup freezes very well. Let it cool completely, portion it into freezer-safe containers, and store it for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
What can I substitute for nutritional yeast?
Nutritional yeast provides a savoury, cheesy flavour. If unavailable, you can substitute with a tablespoon of white miso paste, a dash of soy sauce or tamari, or even a little vegan cheese for similar depth of flavour.
What if my soup turns out too thick or thin?
If your soup is too thick, simply stir in more vegetable stock or water. If it's too thin, simmer uncovered on low heat for 5-10 extra minutes until it reaches your desired consistency.
Is broccoli almond soup healthy?
Yes, this soup is highly nutritious. Almonds offer healthy fats, protein, and vitamin E, while broccoli provides fibre, vitamin C, and antioxidants. The soup is also dairy-free, gluten-free, and vegan-friendly, making it a healthy choice for most diets.
What should I serve with broccoli almond soup?
Serve this soup with crusty bread, garlic croutons, a fresh green salad, avocado toast, or simply garnished with vegan cream and toasted almonds.
📖 Recipe
Easy Creamy Broccoli Almond Soup Recipe (Vegan)
- Total Time: 12 hours 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This delicious broccoli almond soup has a beautiful creamy texture, is really tasty and great for you too. There's literally no reason not to make this recipe a staple part of your meal plan.
Ingredients
75g raw almonds, soaked overnight in cold water
1 Tbsp olive oil
1 onion
2 garlic cloves
2 heads of broccoli
1 litre vegetable stock
25g nutritional yeast
1 Tbsp lemon juice
sea salt and black pepper to taste
vegan cream to serve (optional)
Instructions
Notes
-
- Make sure that the almonds are soaked overnight or else the texture of your soup will be lumpy.
-
- I use regular raw almonds with the skin on but you can use blanched almonds if you prefer.
-
- You can use a hand blender or a blender such as a vitamix, depending upon how smooth you like your soup.
If you liked this vegan broccoli almond soup, share this recipe with your friends on social media and Pin it for later...
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and these vegan broccoli recipes...
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