Vegan Broccoli Almond Soup

Creamy, nutritious, and packed with flavor, this Vegan Broccoli Almond Soup is the ultimate comfort food for plant-based eaters and health enthusiasts alike. Made with tender broccoli florets, creamy almond milk, and toasted almonds, this soup delivers a velvety texture without any dairy. The addition of nutritional yeast and a splash of lemon juice creates a savory, cheesy depth, while garlic, onion, and a hint of black pepper add aromatic richness. Perfect for weeknight dinners or meal prep, this wholesome soup is ready in under 45 minutes and pairs beautifully with crusty bread or a fresh side salad. Whether you're catering to vegan diets or just looking for a nutritious boost, this broccoli almond soup is a must-try recipe you'll keep coming back to!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Broccoli florets
• 500 milliliters Almond milk
• 500 milliliters Vegetable broth
• 75 grams Almonds
• 2 tablespoons Olive oil
• 1 medium Yellow onion, chopped
• 3 cloves Garlic cloves, minced
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Start by prepping your ingredients: chop the onion, mince the garlic, and cut the broccoli into small florets.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Add the minced garlic to the pot and sauté for another minute until fragrant, being careful not to let it burn.

Step 4

Add the broccoli florets to the pot and stir well to coat them with the oil, onion, and garlic mixture.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.

Step 6

While the soup simmers, toast the almonds in a dry skillet over medium heat for about 5 minutes until golden and fragrant. Stir frequently to avoid burning. Remove from heat and set aside a small handful for garnishing.

Step 7

Once the broccoli is tender, add the almond milk, nutritional yeast, 60 grams of the toasted almonds, salt, black pepper, and lemon juice to the pot.

Step 8

Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, let the soup cool slightly and carefully transfer it in batches to a blender, then return it to the pot.

Step 9

Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired.

Step 10

Reheat the soup gently over low heat if needed, careful not to bring it to a boil.

Step 11

Ladle the soup into bowls, garnish with the reserved toasted almonds and chopped fresh parsley if using, and serve hot.

Nutrition Facts

Serving size	1791.9 grams (1791.9g)

Amount per serving	% Daily Value*
Calories	1364

Total Fat 76.30g	98%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4002mg	174%
Total Carbohydrate 130.00g	47%
Dietary Fiber 34.20g	122%
Total Sugars 57.20g
Protein 55.70g	111%

Vitamin D 165IU	825%
Calcium 1400mg	108%
Iron 14mg	79%
Potassium 1673mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 15.6%

Carbs: 36.4%