Description
A rich and creamy vegan broccoli almond soup made without cream, using ground almonds for a silky texture. It’s healthy, full of flavor, and perfect for a comforting lunch or light dinner.
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)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and cook for about 5 minutes until softened.
- Add the garlic and cook for another minute.
- Add the chopped broccoli and vegetable stock. Bring to a boil.
- Reduce heat, cover, and simmer for 10-15 minutes until the broccoli is tender.
- Remove from heat and stir in the ground almonds.
- Use a stick blender or transfer to a blender to blend until smooth.
- Season with salt, pepper, and lemon juice if using.
- Serve hot, garnished with toasted flaked almonds if desired.
Notes
- Adjust the thickness by adding more or less stock depending on preference.
- For a nut-free version, replace ground almonds with cooked white beans or oat cream.
- The soup freezes well for up to 3 months.
- Lemon juice brightens the flavor but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
