Broccoli and almond soup has a delicious creamy texture, and it's almost hard to believe that it's very healthy, and dairy free too. This easy broccoli soup with almonds recipe is ready to eat in 20 minutes. It's ideal to make ahead for busy weeks when you need a quick top up of nutrients, and both broccoli and almonds contain protein to keep you feeling full.
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What you'll love about the recipe
- Vegan dairy-free broccoli and almond soup has a delicious, rounded creamy flavour. The nutty toasted almonds make it very satisfying, and they also thicken the soup slightly without the need for potatoes or other starches.
- A healthy light meal or appetizer, this soup has plenty of protein and fibre to fill you up. All for less than 150 calories:)
- Broccoli and almond soup is nutrient-dense. Broccoli is a great source of antioxidants, fibre, vitamins and minerals. Almonds add plant protein and healthy fats.
- Easy to make, with just a few ingredients. Pop a bag of frozen broccoli on the shopping list and you can even make this nutritious soup from store cupboard ingredients!
Ingredients
You'll just need a few everyday ingredients to make this easy broccoli and almond soup recipe.
Broccoli. You can use either fresh or frozen broccoli in this recipe. I keep some broccoli in the freezer for when I'm running low on fresh ingredients. It's ideal for recipes such as this where the broccoli is going to be blitzed down.
Ground almonds. If you've got a super high powered blender you could make your own, but I find it easiest to use a pack of ready-ground almonds (or almond meal).
Onion and garlic. These provide a great flavour base for most of my soup recipes!
Vegetable stock, or you could use chicken stock if you prefer. I crumbled a stock cube into the soup and added 750ml of boiling water.
Ground nutmeg. This is optional, but I think the flavour goes well with green veggies. You might also need some extra seasoning, but that depends on how well-seasoned your stock is.
You'll also need a little olive oil or another healthy oil for frying.
How to make broccoli and almond soup
Place a large pan over a medium heat and add the olive oil. Fry the chopped onions for about 5 minutes until they are just starting to brown. The caramelisation adds extra flavour and sweetness.
Add the garlic, roughly chopped broccoli, nutmeg and vegetable stock. Bring the soup up to the boil and simmer for 10 minutes until the broccoli is tender to the point of a knife.
Whilst the broccoli is cooking, toast the almonds. This adds a richer flavour which is more noticeable in the soup.
Add the almonds to a dry pan and place on a medium heat. Toast them lightly, watching constantly and moving them around occasionally. Nuts burn very easily, so it's essential to be hyper-vigilant here!!
As they toast you'll start to notice a nutty smell, and they should end up a light golden brown. Remove from the heat as soon as they are toasted, and make sure they don't start to burn on the hot pan!
Add the almonds to the cooked broccoli and blitz the soup until smooth and creamy. I like to use an immersion blender which I can use in the pan to save on the washing up. But you could also use a food processor if you prefer.
Taste the soup to check the seasoning and add a little more salt and pepper if required. If you'd like your soup a little thinner, add a splash of boiling water.
Recipe tip
You can include the broccoli stalk in the soup too. Just cut it into smallish pieces and add to the soup along with the rest of the broccoli.
Serving and storage
Broccoli and almond soup is usually served hot, but I have to admit this is one of those soups that I do quite like cold too. Don't judge - I know cold soup is very much an acquired taste!!!
Serve with a few flaked almonds to add extra texture and protein. Maybe add a warm cheese scone or wholemeal flatbread on the side.
Broccoli and almond soup can be stored in the fridge for up to 3 days and reheated on the stove. It can also be frozen in an airtight container for up to 3 months.
Frequently asked questions
Yes, although of course, it does depend on the recipe. If you add a lot of cream or butter to your soup, it'll be high in saturated fat. Even so, you'll still be getting the benefit of eating the healthy broccoli.
Broccoli is a relatively mild-tasting vegetable, so it's important to balance it with other flavours and seasoning when you make it into soup. In this broccoli and almond soup recipe, the onions are slightly caramelised, the almonds are toasted and there's grated nutmeg for extra layers of flavour. Make sure you taste the soup and adjust the seasoning. A squeeze of lemon juice can also lift the flavour of something you feels tastes bland.
Other healthy soup recipes
When I've got a busy week ahead, I like to try to make sure I've got some homemade soup in the fridge. That way even if I've only got 10 minutes to grab something quick for lunch, I know I've got a healthy option.
All of these soup recipes are quick and easy to make and pack a nutritional punch.
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Recipe
Broccoli and Almond Soup
Equipment
- Blender or food processor
- saucepan
- frying pan
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 1 clove garlic peeled and very finely chopped
- 400 g broccoli cut into florets
- 50 g ground almonds
- 750 ml vegetable stock or chicken stock if preferred
- 1 pinch grated nutmeg optional
Instructions
- Heat the olive oil in a pan and fry the chopped onion until starting to brown slightly.
- Add the chopped garlic, broccoli, nutmeg and stock. Bring the soup up to the boil and simmer gently for 10 minutes. Check that the stalks of the broccoli are fully cooked through with the point of a knife.
- Whilst the soup is simmering, toast the ground almonds. Place a dry pan on a medium heat and add the almonds. Watch the pan carefully (nuts burn very easily!) and as soon as you can smell the almonds, remove them from the heat. They should be lightly toasted and the colour of sand.
- Add the almonds to the pan and blitz with an immersion blender until smooth and creamy. You can also blitz the soup in a food processor or standalone blender if preferred.
- Taste the soup and add extra seasoning if required (you may not need it as there'll probably be plenty of seasoning in the stock). If you prefer your soup a little thinner, add a splash of boiling water.
Notes
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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