5.0 from 18 votes
Broccoli Almond Soup
A one-pot or pan creamy broccoli almond soup that's velvety smooth, protein-packed, and delicious.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 6 Servings
Calories: 263 kcal
Course:
Main Course , Soup
Cuisine:
American , Canadian
Ingredients
- 1 cup blanched almonds *if you don't have blanched almonds, see notes or above for directions to blanch them
- 1 yellow onion roughly chopped
- 3 cloves garlic peeled & chopped
- 2 celery stalks roughly chopped
- ¾ teaspoon dried thyme
- 1.5 pounds yukon gold or white potatoes approx 3.5 cups diced
- 7 cups broccoli florets approx 1 large head of broccoli
- 5 cups low sodium vegetable broth
- ½ teaspoon sea salt or to taste
- 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.
Cup of Yum
Notes
- How to Blanch Almonds
- If you don't have blanched almonds, all you need is 5 minutes to make some from whole raw almonds. Bring a small pot of water (enough to cover the almonds) to boil. Once boiling, add the almonds and boil for 1 minute. Then drain and rinse with cold water to cool them down, enough to handle. Then pinch the almonds and the skin will come off easily.
- Use low-sodium vegetable broth OR skip the salt if you only have regular broth.
- To puree your soup, use an immersion or hand blender for less mess, and ease of blending in one step.
- If you don’t have a hand blender, very carefully transfer to a stand blender. Work in batches, as needed, and never overfill your blender with hot liquids.
- Once pureed, taste the soup and adjust the salt and pepper to your preference. Remember, you can always add, but you cannot remove.
- This soup makes fantastic leftovers and thickens more as it sits, so it’s great for making in advance and reheating.
- Leftovers keep refrigerated for up to 4 days or your may freeze for up to 3 months.
Nutrition Information
Calories
263cal
(13%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Sodium
446mg
(19%)
Potassium
1039mg
(30%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
731IU
(15%)
Vitamin C
119mg
(132%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 263
% 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.