This broccoli almond soup makes for one warm and delicious winter evening starter! It is loaded with healthy and nutritious broccoli and rich almonds. Whether you want something low-calorie or just looking for a quick appetizer, this soup rocks!
I never knew that broccoli could taste so good!
Now, please don’t hate me but my taste buds never accepted the flavors of this plant.
Whether it’s in a salad or just some snacks, I always pick them out because they ruin the whole meal for me.
But this broccoli almond soup recipe is a total dream that could very well be a splendid vegan fall recipe and winter recipe.
And the best thing about the soup.
You can whip it up in under half an hour and it helps you in your weight loss journey.
Who knows this broccoli and almond soup might become your new family favorite.
Tools You’ll Need
- Skillet: To make the soup.
- Grinder: To make a thin sauce out of the veggies.
- Strainer: For a thin smooth extraction of the sauce.
- Spatula: To saute and stir.
Ingredients In This Broccoli Almond Soup recipe
Broccoli: Broccoli is the hero of the dish. They are low in calories, high in fiber, full of vitamin C, and have many health benefits.
Almonds: They fill this meal with richness and creaminess. They have a nutty flavor and are warm in nature.
Onions: Use white onions as they mild flavor, and are more on the sweet side than red ones.
Garlic: They add an aromatic taste to the soup. They help in blood sugar regulation and have anti-inflammatory effects.
Water: Water is needed to provide consistency in texture, and helps in balancing and distributing the flavors of the ingredients equally.
Olive Oil: Olive oil enhances the overall flavors, and helps in better absorption of vitamins.
Crushed Black Pepper Peppercorns: They have a hot intense flavor, and exceptionally complements the the various flavors of this dish.
Salt
How to make Broccoli Almond Soup
Saute the Veggies:
1. Heat olive oil in a skillet, add onions and garlic. Saute till the onions are translucent.
2. Add broccoli florets and stems, and chopped almonds. Saute for a minute on a low flame to strip away the rawness.
Add Water:
3. Add boiling water to the veggies, and salt. Cover and cook on high flame for 5 minutes till the broccoli gets soft.
4. Strain the water, and save it for later use.
Make it into a Smooth Paste:
5. Transfer the cooked veggies to a grinder, add saved stock for proper grinding, and blend it into a fine paste.
Final Steps:
6. Now strain the puree, and add it to the skillet, switch on the flame to high, and add the leftover stock for consistency. Stir continuously.
7. Bring the soup to a simmer, adjust the saltiness, and add black pepper. Mix well.
8. Your broccoli almond soup is ready to be served.
Make Almond Paste (Optional):
9. Soak the almonds in lukewarm water for 30 minutes., peel the skin, and grind it into a fine paste. Add water for a smooth and consistent paste. The almond paste is just there as a vegan-friendly alternative to add richness to the soup.
Tips & Variations
Instead of broccoli stems, you can also add celery, or coriander stems when sauteing.
You can add lemon juice to add some zestiness to the soup.
As always, you can always adjust the spiciness of the dish by adding chilly flakes, or dried red chillies.
If you want to make it into a wholesome meal, veggies such as carrots, celery, and leeks.
FAQs
Can I use frozen broccoli for the soup?
Yes, you can. Frozen broccoli is a convenient alternative if the fresh ones are unavailable and work very well in the soup.
How can I make the soup creamier without using dairy?
As mentioned in the broccoli almond soup recipe, you can make an almond paste and garnish it on the top while serving to make it creamier.
Or use non-dairy milk, coconut milk, or almond milk for a creamy texture.
Are there any substitutions for almonds in the soup?
If you prefer an alternative or have nut allergies, you can opt for sunflower seeds, cashews, or even pumpkin seeds.
Remember to adjust their quantities.
Serving Options
The broccoli almond soup is best enjoyed warm, garnished with chopped almonds on top for the crunch, drizzled almond paste on top for richness, and sprinkled black pepper powder for spiciness.
You can also pair it with croutons to provide a textural contrast or salads like corn pea salad, or broccoli salad for freshness.
How to Store
Let it cool down: Before storing the soup, bring it up to room temperature. This helps prevent condensation in the container which can lead to bacterial growth.
Refrigeration: Transfer it into an air-tight container or sealable plastic bag, then place it into a fridge. Consume it within 3-4 days of storing.
Freezing: You can also freeze it for 3 months, just remember to leave some space on top of the container as the soup tends to expand when freezing.
Portion Control: Divide it into small portions before freezing if you want, so that you can reheat the needed quantity.
Before reheating it in a microwave or a pan, let it thaw for 30 minutes.
Why You’ll Love This Broccoli and Almond Soup
- It is low in calories, but high in fiber, vitamins, and minerals.
- It is a great remedy against colds and has immunity-enhancing properties.
- It’s a great meal starter overall.
- It’s a convenient and flavorful way to take in the essential nutrients.
More Winter Recipes
Please rate and comment if you make this broccoli almond soup so I know how much you like it.
Broccoli Almond Soup | Vegan Friendly
Equipment
- Skillet
- Grinder:
- Strainer
- Spatula
Ingredients
For the Soup:
- 2 tbsp Olive Oil
- 1 medium Onion (roughly chopped)
- 5-6 cloves Garlic (chopped)
- 2-3 Broccoli Stems
- 250 gms Broccoli Florets
- 18-20 Almonds (chopped)
- 1 litre Hot Water
- Salt
For Almond Paste:
- 5-6 Almonds
- Hot Water (as required)
Instructions
- Heat olive oil in a skillet, add onions and garlic. Saute till the onions are translucent.
- Add broccoli florets and stems, and chopped almonds. Saute for a minute on a low flame to strip away the rawness.
- Add boiling water to the veggies, and salt. Cover and cook on high flame for 5 minutes till the broccoli gets soft.
- Strain the water, and save it for later use.
- Transfer the cooked veggies to a grinder, add saved stock for proper grinding, and blend it into a fine paste.
- Now strain the puree, and add it to the skillet, switch on the flame to high, and add the leftover stock for consistency. Stir continuously.
- Bring the soup to a simmer, adjust the saltiness, and add black pepper. Mix well.
- Your broccoli almond soup is ready to be served.
Make Almond Paste (Optional):
- Soak the almonds in lukewarm water for 30 minutes., peel the skin, and grind it into a fine paste. Add water for a smooth and consistent paste. The almond paste is just there as a vegan-friendly alternative to add richness to the soup.
Notes
- Instead of broccoli stems, you can also add celery, or coriander stems when sauteing.
- You can add lemon juice to add some zestiness to the soup.
- As always, you can always adjust the spiciness of the dish by adding chilly flakes, or dried red chillies.
- If you want to make it into a wholesome meal, veggies such as carrots, celery, and leeks.
