This Broccoli and Almond Soup is so quick and easy to make. It’s creamy, yet dairy free (and vegan!) from using toasted ground almonds instead of dairy.
Recipe originally published in 2011.
This soup itself is a cracker!
It’s healthy yet creamy. It’s not only dairy-free (yay!) but vegetarian, vegan, keto, LCHF, paleo and Whole30 compliant. Phew!
Oh, and it’s green. I’m assuming it gets extra healthy points for being green?
I first made this soup in the early days of adapting to being lactose intolerant.
As broccoli’s regular soupy side kick stilton was now off the menu (sigh), I wanted to find an alternative that still complimented my favourite veg, but didn’t leave me in agony after eating it.
Dairy exit stage left. Toasted ground almonds enter stage right!
Nuts are packed with protein and healthy fats, hence the creaminess of the finished soup. It’s light but filling and a great way to boost your veggie intake.
Once you’ve tried it once (just so you know you love it too!), why not double up the recipe and freeze individual portions?
You can freeze them in single-serve plastic tubs, family-sized Tupperware containers or these fab silicone freezer bags (affiliate link).
Then, on those crazy days, you know you have a healthy, tasty meal to lean on.
How do you Make Broccoli and Almond Soup?
It’s really very simple. I’ve taken some easy step by step photos for all my visuals out there. Or pop down to the recipe card at the bottom of this page if you prefer a more traditional written recipe.
1/ Toast the ground almonds
Preheat a heavy frying pan. Leave it ‘dry’ (ie don’t add any oil) and quickly fry the ground almonds until they are golden brown.
Be sure to keep stirring them as they will burn very easily.
Chop the broccoli into small florets and pop into a large saucepan.
Add the water and crumbled stock cube. I used a vegetable stock cube to keep my soup vegan. However, feel free to experiment with different flavours.
You could, of course, use homemade stock if you have some to hand. In this instance, simply make your stock up to one litre and add it in.
Quickly bring to a boil then reduce the heat and simmer for 8-10 minutes or until the broccoli is tender.
Broccoli and Almond Soup
And as promised, here’s the traditional written style recipe!
Enjoy!
A healthy, tasty soup that has only 5 ingredients!
- 50 g ground almonds
- 650 g broccoli
- 1 litre water
- 1 stock cube
- Salt & Pepper (optional)
- fresh herbs (optional)
Preheat a heavy frying pan. Leave it 'dry' (ie don't add any oil) and quickly fry the ground almonds until they are golden brown.
Be sure to keep stirring them as they will burn very easily.
When they are toasted, tip out on to a plate to stop them cooking further.
Chop the broccoli into small florets and pop into a large saucepan along with the water and crumbled stock cube.
Quickly bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until the broccoli is tender.
Add the toasted ground almonds to the pan, stir, then blend until the soup is smooth and creamy.
Taste the soup, nad decide whether you'd like more seasoning.
If it tastes a little flat, add some salt.
If you'd like more of a kick, grind in some fresh black pepper.
Dish the soup up into four bowls (or meal prep tubs), and top with fresh herbs if using.
Serve with crusty bread and devour!
smallholderwannabe says
Glad to see you post and know that you are still around. That soup sounds lovely. I made broccoli and stilton soup earlier this week. When I went to the fridge to get the cheese out, I realised that I’d forgotten to buy it so I added some extra herbs and a squirt of garlic puree and my husband loved it – didn’t realise anything was missing : )
Next time I’ll add almonds and try that.
HedgeComber says
Thank you SHW, life often has to come before blogging and I do enjoy taking those few months out every now and then. Makes me get excited about getting back to it too!
How funny that your husband didn’t even realise the cheese was missing! You can save yourself the expense and calories from now on! Thanks for your comment x
Debbie McCormick says
Easy AND healthy. Thanks for sharing it on TALU. :)
HedgeComber says
You’re welcome Debbie, and thanks for stopping by!
Janie x
Anne Kimball says
You’ve done it again, Jane. I come to your blog b/c, well, I like it.
But then you have me reading about things like mealworms, or broccoli soup, and I think, bleh, I’m leaving.
But then I read a little more and find myeslf saying, hmmmm. Maybe….
Thanks for linking up with the TALU!
HedgeComber says
Go on, I dare you :)
Gerry Wilson says
What an interesting recipe, Jane! One to try, certainly. TALU ; )
HedgeComber says
Thanks Gerry, I hope you enjoy it!
Janie x
Chris at Hye Thyme Cafe says
I absolutely love broccoli, pretty much any way I can get it. I confess to getting stuck on those gloppy cheesy broccoli soups that many restaurants offer. Although I’m not opposed to cheesy goodness in my soup, I shudder to think of what the ingredients in some of those soups are … and how much sodium they contain. I can taste/feel this one in my mind – the broccoli not being diluted by a bazillion other ingredients and the nuts adding body. A definite “must try.” I’ll probably keep a little of the broccoli separate to it’s not all pureed though. Thanks for posting! [#TALU]
HedgeComber says
Yep, it’s my favourite too. Broccoli & Sprouts, I could live on them! Do let me know what you think of it, and any other changes you make.
Janie x
Val Hudgins says
Oooh! A yummy vegetarian dish to try. Trying my hand at TALU and blog hopping. I’ll be toasting up some almonds to try with the broccoli leftover from Thanksgiving. Thanks for the idea! And the suggestion about stilton by @smallholderwannabe sounds divine!
HedgeComber says
Hey Val, welcome! I hope you love the soup, it is SO moreish!
Thanks for popping by adn taking the time to leave me a comment :)
Janie x
Lisa says
Can this soup be frozen?
Jane Sarchet says
Yes, absolutely Lisa :)
Janie x
Julie's Family Kitchen says
We are always our own harshest critics, I think your photos are superb (old and new). Love the sound of your soup, I have a huge head of broccoli in the fridge crying out for this soup to be made. :)
Jane Sarchet says
Aww, thanks Julie :) Go make that soup, your fridge (and belly!) will thank you for it ;)
Janie x
choclette says
Hahaha, I’d be so happy if I managed the styling of your bottom photo Jane. Love the idea of adding toasted almonds to the mix, will have to try it. And I must say I find the Thermocook useful for soups.
Jane Sarchet says
:)
Cathy @ Planet Veggie says
I sometimes put cashews in soup and hadn’t thought of almonds. I’ve got some almonds in though so they’ll be going in my soup next time!