Name: Vegan Creamy Broccoli & Almond Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 head broccoli, chopped (about 300g); 750 ml vegetable stock; 50 g ground almonds; Salt and pepper to taste; Juice of 1/2 lemon (optional); Toasted flaked almonds, for garnish (optional)

Why You’ll Love Vegan Creamy Broccoli & Almond SoupRecipe

Easy and quick to make, with just a handful of whole‑food ingredients.

The almonds create a creamy, luxurious texture so you’d hardly guess it’s dairy‑free.

It’s vegan and gluten‑free, making it friendly for many dietary choices.

Nutritious: broccoli brings vitamins, fiber and antioxidants; almonds deliver healthy fats and protein.

Versatile — serve it as a hearty weeknight meal or an elegant starter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw almonds (ideally soaked)
olive oil
onion, diced
garlic cloves, minced
broccoli heads (separate stems and florets)
vegetable stock
nutritional yeast
lemon juice
salt and black pepper, to taste

Directions

If using raw almonds, soak them in cold water for 8‑12 hours (optional but improves creaminess and digestibility).
Heat olive oil in a large saucepan over medium heat. Add diced onion and minced garlic and sauté until translucent and slightly golden.
Chop the broccoli stalks (stem parts) and add them to the pan. Sauté for a couple of extra minutes so they begin to soften.
Drain and rinse the soaked almonds. Add them to the pan along with the vegetable stock. Bring to a boil, then reduce heat and simmer for about 8‑10 minutes.
Add the broccoli florets, stir to submerge them in the stock, cover the pan, and simmer for a further 3‑4 minutes, until tender and bright green.
Transfer the mixture to a blender (or use an immersion blender in‑pan). Add the nutritional yeast, lemon juice, salt and pepper. Blend until smooth and creamy.
Check consistency and adjust if desired: add a little more stock or water (or almond milk) for a thinner texture.
Serve hot, optionally garnished with a swirl of vegan cream or truffle oil, chopped chives, toasted almond flakes or croutons.

Servings and timing

Servings: 4 people
Prep time: ~5 minutes (plus optional almond‑soaking time)
Cook time: ~20 minutes
Total time (not counting soak): ~25 minutes

Variations

Swap raw almonds for unsweetened almond butter if you forgot to soak, for a quicker fix.

Add other green vegetables (e.g., spinach, kale) for extra color and nutrients.

Spice it up: include a pinch of chili flakes or smoked paprika for warmth.

Garnish differently: toasted seeds (pumpkin or sunflower), crumbled vegan feta or crispy chickpeas for crunch.

Make it chunkier by reserving some broccoli florets un‑blended and stirring them in at the end.

Storage/Reheating

Store the soup in an airtight container: it will keep in the refrigerator for up to 3 days.
You may also freeze it for up to 6 months.

To reheat: gently warm on the stovetop over medium heat—avoid vigorous boiling to preserve the creamy texture—or use the microwave in short bursts, stirring in between.

FAQs

How long can I soak the almonds?

Soaking for 8‑12 hours is ideal for creaminess and digestibility, but if you’re short on time, you can skip the soak or use almond butter as a shortcut.

Can I make this soup ahead?

Yes — this soup is perfect for prepping ahead of time. It can be made up to 3 days in advance and then reheated gently when ready to serve.

Is this soup gluten‑free?

Yes, the recipe as written is both vegan and gluten‑free since it contains no wheat-based thickeners and all ingredients are naturally gluten-free.

Can I use the Instant Pot or other pressure cooker?

You can adapt it for a pressure cooker, but due to the short cooking time, it’s easy to overcook the broccoli, which may affect the flavor and color.

What if I don’t have nutritional yeast?

Nutritional yeast gives the soup a subtle cheesy depth and boosts B12. If you don’t have it, the soup will still be creamy, but consider using a vegan cheese substitute or adjusting with extra seasoning.

Can I make the soup in a blender only (without stovetop)?

You’ll still need to cook the vegetables and almonds in a pot to soften them. Blending raw broccoli, onions, and almonds will not give the same smooth texture or depth of flavor.

What consistency should the soup have?

It should be smooth and creamy but not too thick. You can thin it out with extra stock, water, or almond milk after blending if needed.

Can I substitute other nuts/seeds for almonds?

Yes, cashews or sunflower seeds can work as substitutes, though the flavor and texture will vary slightly. Almonds provide a distinct creamy body and subtle nuttiness.

How can I garnish it for a special presentation?

For an elegant touch, top with a swirl of vegan cream, drizzle of truffle oil, chopped chives, toasted almond flakes, or crispy croutons.

Is this hearty enough as a main course?

Absolutely. Thanks to the almonds’ protein and fat content, this soup is filling enough on its own, especially when paired with crusty bread or a side salad.

Conclusion

This vegan creamy broccoli and almond soup brings together simplicity, nourishment, and rich flavor in every spoonful. With minimal ingredients and a quick cooking time, it’s a perfect option for both busy weeknights and dinner parties. Whether you’re vegan or just seeking a healthy, comforting bowl of soup, this recipe is sure to satisfy.