Broccoli Almond Creamy Soup (Vegan)
This simple vegan broccoli almond soup is a creamy soup that's packed with healthy broccoli and blended with blanched almonds for a super rich texture. Also flavored with lots of garlic and a hint of dijon mustard. Delicious meal to enjoy on a cold night!
Equipment
- Blender
Ingredients
- ½ cup raw almonds
- 1 yellow onion - roughly chopped
- 2 celery stalks - roughly chopped
- 2 cloves of garlic - crushed or sliced
- 3 cups broccoli (about 2 small heads) - roughly chopped
- 2 tbsp nutritional yeast
- 1 tsp dijon mustard
- 2½ cups vegetable broth
- ½ cup plain almond milk - unsweetened
- salt and pepper to taste
Instructions
- Start by blanching the almonds: soak the nuts in boiling water for 10 minutes. Then, drain and remove their peels by pinching on them. The skin will be easy to remove. Discard the peels and set the almonds aside.
- In a large pot, cook the onion and celery for 5-7 minutes on medium-high heat stirring often. Use a little oil or water to prevent the veggies from sticking to the bottom.
- Once the vegetables are slightly browned, then add the garlic and cook for another 30-60 seconds while constantly stirring. Then, add the broccoli, nutritional yeast, dijon, blanched almonds and a good pinch of salt. Stir while roasting the aromatics for about 1 minutes, then add the broth and stir to combine.
- Bring to a simmer, then turn down the heat to medium-low. Keep simmering for about 10-15 minutes or until the broccoli is tender.
- Add the almond milk, stir and remove from the heat.
- Carefully transfer the soup into a blender and blend on high until smooth (careful when blending a hot soup!). Taste and adjust seasonings, but also add more milk/broth if looking for a thinner soup.
- Serve warm. Enjoy!
Video
Notes
- You can also use an immersion blender if that's all you have, but the soup might not be as smooth.
- Fresh broccoli is best for flavor, although frozen will also work well.
- For a richer soup, swap the almond milk for canned coconut milk.
- Don't hesitate to double the soup as it makes for amazing leftovers. Simply work in batches if it doesn't fit your blender.
- Store leftovers (cool them first) in an air-tight container for up to 5 days.
- To make the crunchy topping: while the soup is simmering, roast together some chopped almonds (not blanched this time) with finely chopped broccoli in a non-stick pan. Keep the heat on medium and stir often. Add some salt and 1 clove of garlic if desired. Keep cooking until the broccoli is tender. Set aside until time to serve.