30 Min Recipes
Broccoli Almond Soup (Creamy Soup Without Cream)
Make yourself this Broccoli Almond Soup if you’re craving something comforting 🫶 Simple recipe, minimal ingredients, quick cook time, and healthy – this is what you’ll want to slurp on, on cozy winter evenings
- Serves 4 portions
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
We’re the kind of family that loves a good bowl of soup at the slightest nip in temperature. That’s why come October, you’ll find pumpkin pepper soup, chicken shorba, wonton soup frequenting our weekly meal plans. And this Broccoli Almond is the latest addition to the list. The kids love it, we love it – it’s a total win-win!
This is one of those creamy no cream soups, where broccoli and blanched almonds lend the most beautiful earthy flavor and a creamy, silky texture.
Serve this creamy and vegan broccoli almond soup with sautéed veggies and garlic bread for a warming winter meal 💙
Frequently Asked Questions
Richa’s Top Tips
- I like to garnish with a dash of cream for an added boost of creaminess, but it’s totally optional!
- Cooking broccoli florets for a few minutes is important as it helps to retain its vibrant green color.
- Try to blanch the almonds for a few hours to ensure a maximum creamy soup. Soaking almonds also helps our bodies absorb the nutrients better.
This is the kind of soup you’ll want to have, lounging on the couch ans Netflix-ing. Dunk in some warm, crusty garlic bread for a meal that’s delicious and filling.
In case you are a fan of creamy soups too, I have lots of recipes on the blog you’ll enjoy. Do check them out here.
If you enjoy this recipe, be sure to leave me a comment below. Don’t forget to send pictures of your recreations over on my IG @myfoodstory.
The recipe
Broccoli Almond Soup
Creamy but without any cream, with beautiful earthy flavors from broccoli and almond, this broccoli almond soup will be your go-to for cozy winter evenings!
- Serves 4 portions
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
For soup
- 1 tablespoon sunflower oil
- ¼ cup chopped onions
- 5 garlic cloves (finely chopped)
- 4 cups broccoli florets
- ½ cup blanched almonds
- 5 palak leaves
- 3 ½ cups water
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon oregano
For garnish
- 3 tablespoons almonds with skin sliced and lightly roasted
Method
- 1
Heat oil in a pan, add onions and saute for 2-3 minutes till they turn translucent.
- 2
Add garlic and fry for 2 minutes.
- 3
Add almonds and fry on low heat till they turn light brown.
- 4
add broccoli florets and palak and cook for about 5-6 minutes on medium flame.
- 5
Add salt and pepper and cook for a minute. Remove 4-5 broccoli florets, finely chop them and set aside for garnish.
- 6
Add water to the pot and once it boils, let it simmer for 8-10 minutes until the broccoli is tender but is still bright green.
- 7
Pulse the soup in a blender till smooth.
- 8
Add oregano and mix well.
- 9
Just before serving, heat the soup and garnish with broccoli florets and roasted almond slices.
Nutrition
- Calories 209 kcal
- Carbohydrates 13 g
- Protein 8 g
- Fat 16 g
- Saturated Fat 1 g
- Polyunsaturated Fat 3 g
- Monounsaturated Fat 11 g
- Trans Fat 0.01 g
- Sodium 336 mg
- Potassium 489 mg
- Fiber 5 g
- Sugar 3 g
- Vitamin A 691 IU
- Vitamin C 83 mg
- Calcium 122 mg
- Iron 2 mg
Common questions
Can I use any other nuts in this recipe?
You could use cashews and walnuts, but it will change the flavor and texture slightly.
Can I add other veggies in this soup?
You could, but it will really alter the flavors of this soup. I would recommend making a quick stir-fried veggies on the side instead to enjoy the best of both worlds.
How to store leftover almond broccoli soup?
This soup stays good in the fridge for up to 2 days when stored in an airtight container. Alternatively, you can even freeze this soup for up to 6 months, but make sure to leave a little space in the container as this soup will expand. To reheat, allow it to thaw in the fridge overnight and then reheat in the microwave or on the stovetop.
