This creamy vegan broccoli almond soup is silky smooth, deliciously filling and high-protein. It's also ready in under 20 minutes!
For me, winter means broccoli almond soup! I know, this sounds rather random, but this has been my fave for really quite a long time. It's silky smooth, creamy as all heck and packed full of nutrients and protein to get you through the winter months. Do I sound like an old widowed lady from the distant past, stranded in a leaky cottage on the moors? Yes. Does that mean I know my stuff when it comes to soup? Very yes.
But there's another thing I know you're going to love about this broccoli almond soup, besides the fact that it's vegan, packed with over 18g protein per portion and utterly delicious. It's the fact that it's SO easy and quick to make. In under 20 mins you can be spooning a hot bowl of glossy satisfying soup into your wintery frost-bitten mouth. Aaah can you feel that? It's the warmth returning to your extremities! And your joie de vivre is returning too! Thanks broccoli almond soup!
Jump to:
🍛 Ingredients for Broccoli Almond Soup
OK so we know this is the quickest soup on the planet, but do we know what's in it yet? NO WE DON'T! But fret not! You have the recipe card at the bottom of this page to help with that. OR alternatively you can see below for a little pantry/shopping list. How organised!
Jump to Recipe
- Olive oil
- Onion, roughly chopped
- Cloves garlic, crushed with the side of a knife
- Broccoli, roughly sliced into small florets
- Kale, washed and de-stemmed
- Vegetable stock/broth
- Boiling water
- White miso paste
- Fresh thyme, de-stemmed, plus extra for serving
- Fresh rosemary, finely chopped
- Lemon zest
- Almonds, flaked, roasted and unsalted
- Silken tofu from a carton, drained and cubed (or the same weight in cooked drained cannellini beans)
- Fine sea salt and black pepper to taste
- Lemon juice
- Chilli flakes for serving (optional)
- Crusty bread rolls for serving (optional)
📝 Nutrition Notes!
Now we know what's in this broccoli almond soup, who's up for learning a bit about WHY these ingredients are important? Turns out, nutrition can be fun. I'm not a regular Mom, I'm a nutrition Mom!
- 18g protein - Thanks to the silken tofu, broccoli and almonds, each portion of soup has over 18g of plant-based protein!
- 9g fibre - Broccoli is a great source of pre-biotic fibre, which helps promote great gut health!
- Probiotic - Miso paste is not just delicious but is packed with probiotics, which may provide a whole host of health benefits!
🍛 How to Make Broccoli Almond Soup
1. Sautee the onions and garlic: Since this soup is blended, there's no real need to finely chop the onions or garlic. Just peel and crush the garlic with the side of your knife.
2. Get the soup started: Everything goes into one pan and simmers for around 10-15 minutes.
3. Cook until tender: Be careful not to overcook the broccoli. We don't want to simmer out all those nutrients and colour. Fork soft stems is what we're looking for.
4. Blend it good: Blend until smooth. Remember, never put hot stuff in an enclosed blender. Either let it cool or use an immersion blender like me!
🤷♀️ Broccoli Almond Soup FAQs
A: No strict rules here! Feel free to use your favourite type of kale or whatever is available. I used cavolo nero as it has the deepest colour. Just be sure to wash and de-stem it before adding to the pot.
A: This soup reheats well. Store it in an airtight container in the refrigerator, and when you're ready to enjoy, gently reheat it on the stove or microwave. Alternatively, freeze in individual portions then defrost overnight before reheating.
A: Absolutely! You sub the tofu for the same weight of cooked and drained cannellini beans for a delicious, creamy protein boost in your soup.
OK! Are you all souped out or ready for more? Check out my Roasted Cauliflower and White Bean Soup here! Or how about my Creamy Vegan Miso Ramen? Slurp slurp!
Broccoli Almond Soup
Equipment
- 1 Large pot
- Immersion Blender
Ingredients
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 3 cloves garlic crushed with the side of a knife
- 400 g broccoli roughly sliced into small florets
- 60 g kale washed and de-stemmed
- 500 ml vegetable stock /broth
- 500 ml boiling water
- 1 tablespoon white miso paste
- 1 teaspoon fresh thyme de-stemmed, plus extra for serving
- ½ teaspoon fresh rosemary finely chopped
- 1 teaspoon lemon zest
- 100 g almonds flaked, roasted and unsalted
- 349 g silken tofu from a carton, drained and cubed (or the same weight in cooked drained cannellini beans)
- fine sea salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 teaspoon chilli flakes for serving (optional)
- 4 crusty bread rolls for serving (optional), use GF rolls for a GF variation
Instructions
- Place a large pot over medium heat and add the olive oil.1 tablespoon olive oil
- Sauté the onion, stirring often, for two minutes then add the garlic and cook for an additional minute.1 onion, 3 cloves garlic
- Add the broccoli, kale, vegetable stock, boiling water, miso paste, fresh thyme, rosemary, lemon zest and almonds, reserving a few for garnish. Cover and simmer for 10-15 minutes or until the broccoli is soft but still bright green.400 g broccoli, 60 g kale, 500 ml vegetable stock, 500 ml boiling water, 1 tablespoon white miso paste, 1 teaspoon fresh thyme, ½ teaspoon fresh rosemary, 1 teaspoon lemon zest, 100 g almonds
- Reduce the heat to low. Add the silken tofu and blend the soup until smooth and creamy using an immersion blender. Season to taste with salt and pepper.349 g silken tofu, fine sea salt and black pepper to taste
- Remove from the heat. Add the lemon juice and stir to combine.1 tablespoon lemon juice
- Divide the soup between 4 bowls. Garnish with reserved roasted almonds, a sprinkle of chilli flakes (if using) and some fresh thyme.1 teaspoon chilli flakes
- Serve hot with crusty bread (optional).4 crusty bread rolls
💬 Leave a comment