This broccoli almond soup is an incredibly healthy, delicious, and cozy soup. It is full of detoxing benefits from so many vegetables and is loaded with flavor AND nourishment.
This soup naturally gluten-free and has the option to be made vegan or dairy-free if you like!
It freezes really well and is perfect as an appetizer soup or the main course.
What you need to make Broccoli Almond Soup:
- Immersion blender or a blender that can tolerate hot items
- Leek or yellow onion
- Garlic
- Broccoli Crowns - fresh or frozen broccoli works!
- Zucchini
- Celery
- Vegetable broth - or if not vegan I love to use Bone Broth for extra protein
- Spices
- Slivered Almonds
Optional additions:
Looking for additional creaminess - add Greek Yogurt after cooking or use blend in avocado if you want to keep this a vegan broccoli almond soup
Looking for a tang? Add a splash of lemon juice
Want some cheese? Stir in some cheddar or parmesan - if you are vegan use nutritional yeast for that cheesy flavor
If you have fresh herbs they are an amazing addition!! Rosemary, parsley, or cilantro
How to make this broccoli almond soup:
- Sauté leeks (or onion) with garlic.
- Add celery and broccoli and continue to sauté.
- Add broccoli, almonds, broth, salt and pepper and bring to a boil.
Allow to slightly cool and carefully blend with immersion blender.
Taste and adjust salt, pepper, and optional garnishes to your liking.
What do I eat this creamy zucchini soup with?
To answer that I ask another question...what makes every soup better? Bread! Dip in some sourdough or top with croutons.
To add addition protein and healthy fat, Hemp Seeds are a great addition.
If you aren't vegan you could add cooked sausage for an additional protein source as well!
Over the Spoon for:
Broccoli is amazing for detoxification
This soup is loaded with fiber and antioxidants
Almonds are a great source of fiber, protein and healthy fats
Tips for the best Almond Broccoli soup:
When cooking the leeks or onion - add a little salt to the onion to let it "sweat"
Make sure all the vegetables are tender before you blend
Scoop out a big serving of broccoli that won't be blended to add back in for some texture in the soup.
Allow to cool *slightly* before blending to avoid any hot splatters of soup.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
If you are looking for other delicious and healthy soups to try:
My Low Carb Cabbage Soup is an easy stovetop soup.
This vegetarian Mexican Black Bean Soup.
A crowd favorite Lemon Chicken Orzo Soup.
Broccoli Almond Soup
Equipment
- Immersion blender
Ingredients
- 1 leek or yellow onion
- 4 cups broccoli florets
- 2 tablespoons minced garlic
- 1 celery heart, chopped
- 2 medium zucchini, cubed
- 3 cups broth of choice
- ½ cup slivered almonds
- 1 teaspoon salt
- 1 teaspoon freshly cracked pepper
Instructions
- Sauté sliced leeks and garlic in a greased large pot on medium with a pinch of salt for about 3 minutes.
- Add broccoli, almonds, zucchini, celery and sauté for 5 minutes.
- Add broth and bring to a boil. Cook for about 7 minutes or until vegetables are tender.
- Turn off heat and scoop out about a half cup of broccoli and set aside.
- Blend soup either with an immersion blender or a heat proof blender.
- Add cooked broccoli that was set aside to soup, add salt and freshly cracked pepper and serve.
Tastes so great you forget that it's healthy!