Broccoli Almond Soup
A creamy, one-pot broccoli almond soup that’s rich in plant-based protein, fiber, and vitamins. Simple to make, velvety smooth, and perfect for a cozy dinner, meal prep, or quick lunch. Dairy-free, healthy, and satisfying with every spoonful.
Equipment
- 1 Immersion Blender – for smooth pureeing
- 1 Stand Blender (optional) – if no hand blender available
- 1 Large Pot – for cooking vegetables and soup
Ingredients
- 1 cup blanched almonds or blanch raw almonds as instructed
- 1 yellow onion roughly chopped
- 3 garlic cloves peeled and chopped
- 2 celery stalks roughly chopped
- ¾ teaspoon dried thyme
- 1.5 pounds Yukon Gold or white potatoes about 3.5 cups diced
- 7 cups broccoli florets approximately 1 large head
- 5 cups low-sodium vegetable broth
- ½ teaspoon sea salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Prepare the Almonds: If you don’t already have blanched almonds, start by blanching them. Bring a small pot of water to a boil, enough to cover the almonds completely. Carefully add the raw almonds and let them boil for one minute. Immediately drain the almonds and rinse under cold water to stop the cooking process. Once cooled, pinch each almond, and the skin will slip off effortlessly. Set aside your blanched almonds to use in the soup.
- Chop the Aromatics: Peel and roughly chop the yellow onion, garlic cloves, and celery stalks. Try to keep the pieces roughly the same size so they cook evenly. This combination of aromatics will build the base flavor for your soup and give it a natural sweetness and depth.
- Sauté the Aromatics: Place a large pot over medium heat and add 2–3 tablespoons of water (or a light drizzle of olive oil if preferred). Add the chopped onions, garlic, and celery to the pot. Cook, stirring occasionally, for 3–4 minutes until the vegetables soften and the onions become translucent. If the mixture begins to stick, add a splash more water to prevent burning. Once softened, sprinkle in the dried thyme and sauté for an additional 30 seconds until fragrant. The aroma should be rich and inviting.
- Add the Vegetables and Broth: To the sautéed aromatics, add the diced potatoes, broccoli florets, blanched almonds, and the vegetable broth. Season with salt and pepper to taste. Stir gently to combine all ingredients evenly. This step ensures that the almonds and vegetables are fully immersed in the broth, which will help them cook evenly and absorb the flavors.
- Cook Until Tender: Turn the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium and allow the soup to simmer for 6–8 minutes. During this time, the potatoes should become fork-tender, and the broccoli should be bright green and slightly softened. Check occasionally to make sure nothing is sticking to the bottom of the pot and that the vegetables are cooking evenly.
- Blend to a Smooth Consistency: Once the vegetables are fully cooked, it’s time to puree the soup. You can use an immersion blender directly in the pot for convenience and minimal cleanup. Blend slowly, moving the blender around to ensure all pieces are fully smooth. If using a stand blender, carefully transfer the soup in batches, filling the blender only halfway to avoid spills. Blend until velvety smooth, making sure no lumps remain. Be cautious, as hot liquids can expand quickly when blended.
- Adjust Seasoning and Texture: Taste the soup once pureed and adjust the seasoning as needed. Add more salt or pepper if desired. If you prefer a thinner consistency, stir in a splash more vegetable broth or water until it reaches your preferred texture. Remember, it’s easier to add more seasoning or liquid than to fix an over-seasoned or overly thick soup.
- Serve Warm and Garnish: Ladle the creamy broccoli almond soup into bowls while still warm. Garnish with freshly chopped parsley, a drizzle of olive oil, or some crunchy croutons if desired. Serve alongside crusty bread for a hearty meal or enjoy it on its own for a light, nutritious option. The smooth, velvety texture combined with the subtle nutty flavor from the almonds makes each spoonful comforting and satisfying.
- Store Leftovers Properly: If you have leftovers, allow the soup to cool completely before transferring it to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Note that the soup may thicken as it sits, so stir in a little water or broth when reheating to restore a creamy consistency. This makes it perfect for meal prep or quick weeknight dinners.
Notes
- Use low-sodium vegetable broth to better control the salt content. If using regular broth, reduce or omit additional salt.
- Blanching almonds intensifies their flavor and creates a smoother, creamier texture. If pressed for time, raw almonds can be soaked in hot water for 15–20 minutes as an alternative.
- For extra creaminess, make sure the potatoes and broccoli are fully cooked before blending.
- The soup thickens as it cools, so add a splash of broth or water when reheating if needed.
- This recipe is perfect for meal prep, keeping well in the fridge for 4 days or frozen for up to 3 months.
