Easy Creamy Broccoli Almond Soup Recipe (Vegan)
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Easy Creamy Broccoli Almond Soup Recipe (Vegan)
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Packed with bold and savory flavors, this Easy Broccoli Almond Soup is a vegan soup made without any cream, cheese, or milk and is so delicious soup. Top it with roasted broccoli chunks and black pepper for the chilly weather in winter!
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Ingredients
- 5 cups broccoli florets fresh broccoli or frozen
- 1 medium onion sliced
- 2-3 cloves garlic minced
- 24 piece raw almonds
- 2 teaspoon olive oil
- 3 cups water
- salt and black pepper as per taste
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Instructions
- Gather all your ingredients and chop the broccoli florets into small pieces. I have not used the broccoli stalks. Dice the onion and mince the garlic cloves. I have soaked almonds in warm water to remove their skin before using.
- In a large saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until golden and fragrant. Add broccoli florets to the pot. Cook on medium flame until the broccoli is tender, about 5-8 minutes if you cover the saucepan with a lid. Once broccoli is fork tender, add almonds without skin and roast for about a minute. Make sure that you saute in between so that veggies don't stick to the bottom of the pot. I have saved tiny broccoli florets for topping the soup. Season with salt and black pepper to taste. While you may roast the broccoli in an oven as well, in my experience, cooking using the stove top saves time and effort.
- Let everything cool off to room temperature and then blend in a food processor or use an immersion blender to blend the cooked ingredients until it's a smooth puree.
- In the same saucepan, add the thick green paste and water as per the consistency you want. If you are using vegetable broth, add it at this stage. Cook for about 1-2 minutes or till the first boil comes. Slow the flame for about half a minute and then close it.
- Serve this tasty Broccoli Almond Soup with crusty bread, cilantro lime brown rice, or plain jeera rice, or have it as is and Enjoy!
Notes
- If you prefer a chunkier soup, blend only half of the soup mixture, leaving the other half with larger pieces of broccoli.
- Make sure to use a heavy-bottomed wok or saucepan so that veggies don't stick to the bottom of it.
- Soaking almonds can be done overnight. This helps them soften a bit, their skin comes off easily, and they get easily blended. If you like crunchy almonds, you may roast them for 2 minutes in the same pan first and add them as a topping.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You may freeze it for about 1 week.
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