Broccoli Almond Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
6 Servings
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Calories
263 kcal
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Course
Main Course, Soup
Broccoli Almond Soup
Description
Broccoli Almond Soup starts by sautéing roughly chopped onion, garlic, and celery with thyme using water instead of oil, producing a gentle flavor base without added fat. Blanched almonds, prepared by boiling and peeling skins if necessary, are combined with Yukon Gold potatoes and broccoli florets in a pot of vegetable broth. The mixture simmers until the potatoes are tender, then pureed using an immersion or stand blender to create a creamy texture without cream.
The flavor profile balances the earthy green notes from broccoli and aromatic thyme with the mild sweetness from onions and the nutty undertone from almonds. The potatoes lend thickness and smoothness to the soup, making it hearty but light. Salt and pepper are adjusted after blending to suit taste.
This soup can be served as a starter or light meal alongside crusty bread, croutons, or fresh parsley garnish. It keeps well refrigerated for several days and can be frozen for months. The soup thickens on standing, making leftovers even heartier.
To blanch almonds, boil whole raw almonds for 1 minute, then cool and pinch skins off easily.Choose low-sodium vegetable broth or omit salt if unavailable.Immersion blenders simplify pureeing, but stand blenders work if used cautiously in batches.Adjust seasoning after blending as flavors intensify once pureed.Store leftovers refrigerated for up to 4 days or freeze for up to 3 months; soup may thicken when chilled.
Ingredients
- 1 cup almonds if you don't have blanched almonds, see notes or above for directions to blanch them, blanched
- 1 yellow onion roughly chopped
- 3 cloves garlic peeled & chopped
- 2 celery roughly chopped, stalks
- ¾ teaspoon thyme dried
- 1.5 pounds Yukon Gold potatoes approx 3.5 cups diced, or white potatoes
- 7 cups broccoli approx 1 large head of broccoli, florets
- 5 cups vegetable broth low sodium
- ½ teaspoon salt or to taste, sea salt
- ½ teaspoon black pepper or to taste
Instructions
- If you do not have blanched almonds, begin by blanching whole raw almonds following the directions in the post, or see the summary in the notes below.
- Roughly chop your onion, garlic, and celery and add them to a pot with 2-3 tablespoons of water. Sauté for 3-4 minutes, until softened, adding more water to prevent sticking, if needed. Then add the thyme and sauté for 30 seconds, until fragrant.
- Pour in the broth, almonds, chopped potatoes, broccoli florets, and salt and pepper. Bring to a boil over high heat and then lower the heat to medium and cook for approx. 6-8 minutes, until the potatoes are fork tender.
- Use an immersion blender to puree your soup, or carefully transfer to a stand blender, working in batches. Use caution when handling hot liquids and do not overfill the blender. Serve with crusty bread, croutons and/or fresh parsley.
Notes
- Blanch almonds by boiling for 1 minute, cooling, and removing skins by pinching.
- Use low-sodium broth or reduce added salt accordingly.
- Immersion blenders offer easier blending, but stand blenders can be used carefully in batches.
- Season to taste after pureeing since flavors become more prominent.
- Soup thickens over time; refrigerate up to 4 days or freeze up to 3 months for storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263cal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 446mg | 19% |
| Potassium | 1039mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 119mg | 132% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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