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Broccoli almond soup

Broccoli Almond Soup

This creamy vegan broccoli almond soup is silky smooth, deliciously filling and high-protein. It's also ready in under 20 minutes!
5 from 6 votes
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Course: Soup
Cuisine: All
Keyword: broccoli almond soup
Cook Time: 18 minutes
Total Time: 18 minutes
Servings: 4 servings
Calories: 414kcal
Author: Richard

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
Metric - US Customary

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

Nutrition

Calories: 414kcal | Carbohydrates: 44g | Protein: 18g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 957mg | Potassium: 833mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2564IU | Vitamin C: 109mg | Calcium: 236mg | Iron: 4mg