This creamy vegan broccoli almond soup recipe is so easy to make, nutritious and comforting! It has the added post off protein from blended white beans + toasted almonds for the ultimate nutty touch.
I am so excited to share this ultra creamy vegan broccoli almond soup! From the flavour, to the texture, the simple ingredients, to the nutrients packed in. It’s all on point!
In fact, I feel good after I eat this soup, similar to how I feel after enjoying a big green salad. Cruciferous veggies work miracles, I tell you. Plus, did you know that broccoli contains loads of vitamin C? We could all use some extra right now!
It’s absolutely gorgeous in texture, super nutritious and perfect for the winter months. Fresh broccoli, celery, garlic, toasted almonds, and white beans are blended together to create a richly flavored, filling vegan soup you can serve up in 30 minutes or less.
Why you’ll love it
- High in protein from both the almonds and white beans
- Only takes about 30 minutes, from start to finish.
- Easy to make! Just saute, simmer, and blend everything in the same pot.
- It’s super creamy while being naturally vegan and dairy-free.
Ingredients you’ll need:
All you need to make this broccoli almond soup recipe are 7 simple, nourishing ingredients:
- Broccoli- either fresh or frozen
- Celery
- Onion
- Cannellini beans
- brown/ yellow oion
- Garlic
- Toasted almond flakes
- Vegetable stock
Toast your almonds for the yummiest soup
Most recipes typically use blanched almonds but much I prefer to use toasted flaked almonds here. Not only does this save time but it also adds depth of flavour. While technically you can prepare this soup without this step, toasting the almonds creates a super delicious creamy soup. Simply place nuts in a dry pan and cook over a medium heating, skating often for about 4 to 5 minutes.
How to make broccoli almond soup
Gather your 10 ingredients, a large pot and immersion blender. I use blanched flakes almonds, but you can use store bought blanched, flaked almonds to save time.
- To start, toast the almonds in a large saucepan over a medium medium-high until brown. Set aside
- Heat olive oil in a large pot over medium-high. Add onion, garlic, celery, salt + pepper. Sauté for 2-3 mins, until fragrant and lightly browned.
- Add chopped broccoli to the pot. Cook for 5 minutes, stirring regularly.
- Pour in veggie broth and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The broccoli should be fork-tender when done.
- Stir in white beans and toasted almonds.
- Use a hand-held immersion blender to blend the soup in the pot OR transfer ingredients to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches.
- Adjust seasonings to taste. Serve in bowls with a drizzle of coconut cream, additional toasted almond and toasted sourdough bread if desired.
How to store and reheat Soup
This vegan cream of broccoli almond soup will keep for about 4 days in a sealed container in the fridge. Like most soups, the flavours really absorb as it sits and tastes amazing the next day.
You can also freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. Leftovers can be reheated in the microwave or on the stovetop – just stir together well to distribute heat evenly
Substitutions & variations
- Substitute for celery in soup? Swap celery with fennel for a lovely mellow anise-like flavour or leeks for a slightly onion-y taste. Both are equally delicious.
- Swap the almonds for: raw or roasted cashews, if preferred. If you need a nut free option, you can use sunflower seeds or even toasted sesame seeds.
- Instead of cannellini beans: feel free to use navy beans (haricot beans) or butter beans instead. Any kind of creamy textured tinned white bean is fine.
- Add: some nutritional yeast for a cheesy flavour, basil, cayenne or chili powder, if desired.
Broccoli nutrition benefits
This green cruciferous vegetable is a great source of:
- Micronutrients, including vitamin A, C, K, folate, potassium, calcium, iron, phosphorus, and magnesium. Broccoli is one of the best sources vitamin C. Just one cup provides 135% of your daily vitamin C needs!
- Dietary fibre – one cup provides 2.3 grams of fibre (about 9% of your daily fibre needs). Fibre is known to help with digestion, blood sugar control, heart health, and weight management.
- Beneficial plant compounds like sulforaphane and antioxidants like carotenoids.
A few of our other favourite healthy soup recipes to make:
If you try this broccoli almond soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make
Print
Broccoli Almond Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop + Blended
- Cuisine: American
Description
This creamy vegan broccoli almond soup recipe is so easy to make, nutritious and comforting! It has the added boost of protein from blended white beans + toasted almonds for the ultimate nutty touch.
Ingredients
- 1 brown onion, chopped
- 2 stalks celery, chopped
- 3–4 garlic cloves, sliced
- 2 heads broccoli, cut into florets
- 1 can cannellini beans
- 1/2 cup/ 50g almond flakes, toasted
- 3–4 cups vegetable stock
- Salt + pepper to taste
- Toasted sourdough, coconut cream + almonds to serve
Instructions
- To start, toast the almonds in a large saucepan over a medium medium-high until brown. Set aside.
- Heat olive oil in a large pot over medium-high. Add onion, garlic, celery, salt + pepper. Sauté for 2-3 mins, until fragrant and lightly browned.
- Add chopped broccoli to the pot. Cook for 5 minutes, stirring regularly.
- Pour in veggie broth and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The broccoli should be fork-tender when done.
- Stir in white beans and toasted almonds. Then, use a hand-held immersion blender to blend the soup in the pot OR transfer ingredients to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches.
- Adjust seasonings to taste.
- Serve in bowls with a drizzle of coconut cream, additional toasted almond and toasted sourdough bread if desired.
Notes
- Leftovers will keep for about 4 days in a sealed container in the fridge.
- Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. Alternatively reheat in the microwave or on the stovetop.
This is an excellent soup. Creamy, nutty, protein packed soup. Very clever version. I loved it and will be making it often.
Hi Holly, I’m so happy you loved the recipe! The white beans add a delicious creamy touch xx