Almonds and broccoli when these two are stirred up together – the end result is a comforting bowl of creamy broccoli soup. Be sure to watch the video!
Estimated reading time: 3 minutes
- Is Broccoli Soup Healthy?
- Ingredients You’ll Need
- Watch Broccoli Soup Video
- My Tried and True Tips
- Healthy Almond Broccoli Soup Recipe
Is Broccoli Soup Healthy?
Did you know? A cooked cup of broccoli provides Vitamin C equal to an orange. ( Try my broccoli pesto , or malai broccoli it’s pretty amazing too ). Almonds are rich in nutrients that help protect the heart, including unsaturated fatty acids, magnesium, and Vitamin E.
The taste and nutrition of a homemade soup is much better than the canned or store-bought ones.
Recipe Highlights
- vegan soup
- one pot recipe
- zero added sugar
- healthy and wholesome
- gluten and preservative free
- less than 200 kcal per serving
Ingredients You’ll Need
- Broccoli Florets – you can use fresh or frozen. I highly recommend using fresh broccoli florets for bright green colour and natural taste.
- Almond – you need skinless almonds for this soup recipe.
- Coriander Stalks: Tender cilantro stalks give a refreshing taste and aroma to the soup. However, it is an optional ingredient.
- Milk – for a creamy mouthfeel and delicious taste use almond or coconut milk.
- Vegetable Stock , or one bouillon cube.
- Onion, Garlic (loads of it), Salt, Pepper, Olive Oil
Watch Broccoli Soup Video
My Tried and True Tips
- Do NOT overcook the soup. Dishes like soup are not meant for rigorous cooking especially the ones with green vegetables like broccoli. Overcooking kills the nutrients and the natural taste of the vegetables.
- Pick QUALITY ingredients. Rancid almonds or stale broccoli will not give you a delicious bowl of soup.
- Build LAYERS of flavour by using stock instead of water. If stock is not available you can use 1 stock cube or bullion. A splash of coconut milk also gives a great depth of flavour and creamy mouthfeel to the broccoli soup.
Serving Suggestion
The topping of extra virgin olive oil, almond flakes or sliced almonds, and a slice of warm bread on the side makes this creamy broccoli soup picture perfect for a healthy weeknight dinner.
However to for a complete meal a warm, crusty slice of Garlic Focaccia Bread , roasted potatoes or a hearty chicken pasta salad .
More Vegetable Soup Recipes
- Green Peas Soup
- Minestrone Soup
- Creamy Corn Soup
- Green Goddess Soup
- Creamy Zucchini Soup
- Roasted Pumpkin Soup
- Healthy Mushroom Soup
Ingredients
- ▢ 250 gram broccoli florets (approx 1 small size broccoli)
- ▢ 1 tablespoon (15 ml) olive oil or coconut oil
- ▢ 2 tablespoon garlic, chopped
- ▢ ½ Cup red onion, chopped
- ▢ ¼ Cup almonds, skinned
- ▢ 1 tablespoon cilantro stalks, chopped
- ▢ 2 ½ Cup vegetable stock or water ( Get Recipe )
- ▢ 1 teaspoon black pepper
- ▢ 1 ½ teaspoon salt or to taste
- ▢ ¼ Cup coconut milk
Ingredients For Garnish
- ▢ 1 teaspoon almond flakes
- ▢ 1 teaspoon cilantro, chopped
- ▢ 1 tablespoon coconut cream (optional)
Instructions
- Rinse the broccoli florets with water. Keep in a colander aside.
- Heat olive oil in a saucepan or casserole. Add garlic and onion. Saute them for 2 minutes to release the aroma. No need to brown the garlic or onion.
- Next, add almonds (without skin), cilantro stalks, and saute for 1 minute.
- Add the broccoli florets. Saute for a minute. Add stock or water, salt, and pepper. Stir to combine. Cover the pan with the lid. Cook the soup for 10 minutes or till broccoli florets are tender.
- Blend the soup to a smooth consistency. You can use an immersion blender for this purpose.
- Add soup back to the saucepan (if you used a standing blender). Add coconut milk. Bring the soup to the simmer. Stir to combine. Adjust seasoning. Let the soup simmer for 2 – 3 minutes.
- Serve Broccoli Soup warm topped with toasted almond flakes, fresh cilantro, and a splash of coconut cream.
Recipe Notes:
- You can make this soup in an instant pot as well. Either way, it is a one-pot soup recipe.
- You can blanch the almonds in water or soak them overnight in water to remove the brown skin. Do not add almonds with brown skin to the soup.
- Instead of coconut milk, you can use almond milk, cashew milk, or regular milk if you are not vegan.
- Do not cook the soup for too long as we want to retain the nutrients of the vegetables.
- You can store the broccoli soup in the refrigerator for a week. Reheat it in a saucepan or microwave before serving. The color of the soup might change after a few days.
- If your blender is not heat resistant then allow the soup to cool down a bit before blending. You can blend it in small batches as well.
- I use an immersion blender to blend the soups in the cooking pot itself. You can transfer the soup to a separate blender or Nutri Bullet for blending.
Nutrition
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Healthy Almond Broccoli Soup Recipe
Equipment
- Saucepan
- Blender
Ingredients
- 250 gram broccoli florets (approx 1 small size broccoli)
- 1 tablespoon (15 ml) olive oil or coconut oil
- 2 tablespoon garlic, chopped
- ½ Cup red onion, chopped
- ¼ Cup almonds, skinned
- 1 tablespoon cilantro stalks, chopped
- 2 ½ Cup vegetable stock or water ( Get Recipe )
- 1 teaspoon black pepper
- 1 ½ teaspoon salt or to taste
- ¼ Cup coconut milk
Ingredients For Garnish
- 1 teaspoon almond flakes
- 1 teaspoon cilantro, chopped
- 1 tablespoon coconut cream (optional)
Instructions
- Rinse the broccoli florets with water. Keep in a colander aside.
- Heat olive oil in a saucepan or casserole. Add garlic and onion. Saute them for 2 minutes to release the aroma. No need to brown the garlic or onion.
- Next, add almonds (without skin), cilantro stalks, and saute for 1 minute.
- Add the broccoli florets. Saute for a minute. Add stock or water, salt, and pepper. Stir to combine. Cover the pan with the lid. Cook the soup for 10 minutes or till broccoli florets are tender.
- Blend the soup to a smooth consistency. You can use an immersion blender for this purpose.
- Add soup back to the saucepan (if you used a standing blender). Add coconut milk. Bring the soup to the simmer. Stir to combine. Adjust seasoning. Let the soup simmer for 2 - 3 minutes.
- Serve Broccoli Soup warm topped with toasted almond flakes, fresh cilantro, and a splash of coconut cream.
Video
Notes
- You can make this soup in an instant pot as well. Either way, it is a one-pot soup recipe.
- You can blanch the almonds in water or soak them overnight in water to remove the brown skin. Do not add almonds with brown skin to the soup.
- Instead of coconut milk, you can use almond milk, cashew milk, or regular milk if you are not vegan.
- Do not cook the soup for too long as we want to retain the nutrients of the vegetables.
- You can store the broccoli soup in the refrigerator for a week. Reheat it in a saucepan or microwave before serving. The color of the soup might change after a few days.
- If your blender is not heat resistant then allow the soup to cool down a bit before blending. You can blend it in small batches as well.
- I use an immersion blender to blend the soups in the cooking pot itself. You can transfer the soup to a separate blender or Nutri Bullet for blending.
Nutrition
Here is an easy, flavoursome, vegetable stock recipe for everyday cooking. It is a vegan, gluten-free, meal-prep-friendly, one-pot stock recipe .
What is a Vegetable Stock?
Vegetable stock is a flavoursome, aromatic liquid prepared by simmering various vegetables, herbs, spices and seasoning in water over low heat. It is commonly used to make soups, pasta, risotto, sauces, and gravy dishes.
It is a wholesome, nourishing ingredient that enhances the flavour of the dishes. A stock adds an excellent depth of flavour that cannot be achieved with plain water.
Homemade vs Readymade
Why make vegetable stock at home when it is readily available in supermarkets? Making your stock will uplevel your soups and other recipes exponentially! The homemade vegetable stock is:
- easy to customize
- free of preservatives
- delicious natural flavour
- no added artificial flavour
- cheap and budget-friendly
- made with quality ingredients
- improves the nutritional quality of dishes
- an excellent way to use leftover vegetables
However, I will not deny that the packaged stock is convenient and does not require extra time and effort like the homemade one. But it may feel like an extra step at first to make your vegetable broth, but once you get the hang of it is pretty simple with very little hands-on time.
Best Vegetables For Stock
You want vegetables with neutral but savoury flavours when making basic vegetable stock. Here are a few vegetables you must include in your stock:
- garlic
- celery
- onion
- carrot
- leek
Now, apart from these, there are a few additional ingredients that are part of my vegetable stock recipe:
- herbs like coriander stalks, thyme, or parsley
- wild or button mushrooms
- ginger
- black peppercorns
- cinnamon stick
- bay leaf
- salt
Optional Taste Enhancers : You can add these vegetables and herbs to your vegetable stock.
- parsnip
- corn cob
- fennel bulb
- lemongrass
- mushroom stems
- vegetables peels like onion, carrot
Vegetables To Avoid
Avoid watery, cruciferous, and starchy vegetables for making vegetable stock, as they lend a bitter taste and cloudy and gummy texture to the broth.
- zucchini
- potatoes
- broccoli
- cabbage
- radishes
- cucumber
- green peas
- pumpkin
- eggplant
- beetroot
- cauliflower
- green beans
- okra (ladyfinger)
- summer squash
- brussels sprouts
- purple vegetables
- spinach and other green leafy vegetables
How To Make Stock
First, wash the vegetables well. You don’t want to taste dirt or sand in your stock! I prefer using farm-fresh, organic vegetables for making stock.
Next, roughly chop them. The shape isn’t important – they can be bite-sized or chunks.
Build layers of flavour by sauteeing – garlic, ginger, onion, celery, bay leaf, and mushrooms in olive oil ( images 1 & 2 ).
Then, simmer. Add the remaining vegetables, spices, salt, and water to the saucepan.
Cover and simmer it over low heat for 30 minutes ( images 5 & 6 ).
Finally, strain the stock through a fine mesh strainer to remove the vegetables and whole spices ( image 8 ).
Vegetable Stock is ready to use or store.
Storage Suggestion
Before storing, allow the vegetable stock to cool down completely. Transfer it to a container with a tight-fitting lid. You can keep it in the refrigerator for a week.
After cooling down, transfer the broth to an ice cube tray, and freeze. Once you have frozen solid stock cubes, pop them into a ziplock bag and store them in the freezer. You can use frozen stock cubes for several months.
How To Use Vegetable Stock
You can use homemade vegetable stock in a million creative ways. The simplest way to use broth is in soups and stews .
Apart from that, it enhances the flavour of pasta sauce , baked vegetable casserole, shepherd’s pie , rice dishes, or vegetables in hot garlic sauce .
You can add vegetable stock to any vegetarian dish that calls for a broth.
Homemade Vegetable Stock has a delicious savoury flavour and is full of good nutrients; you can drink cups of it.
My Tried & True Tips
I would not recommend adding scrapes and peels of vegetables to the broth until and unless they are organic and pesticide-free.
Use room temperature water- veggies have different cooking times and flavour solubility. Cold or room temperature water allows them to release flavour slowly without breaking down.
Celery, Onion, and Carrot are the holy grail of vegetable stock. Make sure to include them in your vegetable stock recipe.
Allow the vegetable stock to simmer over low heat. Do not boil it over high heat. While simmering, there is no need to stir the stock.
Additional Ingredients like coriander seeds, star anise, dried mushrooms, Italian herbs (oregano, thyme, sage), or sundried tomatoes can elevate the flavour of your vegetable stock. It all depends on for what purpose you want to use homemade broth.
Watch Stock Video
More Easy Kitchen Hacks
- How To Freeze Green Peas
- Homemade Garam Masala
- How To Make Butter
- Indian Chai Masala
- Ginger Garlic Paste
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 tablespoon olive oil
- ▢ 2 bay leaf
- ▢ 1 cinnamon stick
- ▢ 2 thyme sprig
- ▢ 1 tablespoon ginger, chopped
- ▢ 1 whole garlic, cut into half
- ▢ ¼ Cup chopped celery stalk
- ▢ ½ Cup onion, roughly chopped
- ▢ 1 Cup carrot, diced
- ▢ 1 Cup button mushrooms, diced into quarters
- ▢ ½ Cup fresh coriander stalks
- ▢ 1 litre water, at room temperature
- ▢ 1 teaspoon black peppercorns
- ▢ 1 teaspoon salt or to taste
Instructions
- Rinse vegetables with water and roughly chops them into chunks or bit size pieces. Don’t bother about the shape.
- Heat olive oil in a big stockpot or casserole. Add ginger, bay leaf, cinnamon, thyme, celery, onion, carrot, and mushrooms. Saute them for less than a minute. 2 tablespoon olive oil, 2 bay leaf, 1 cinnamon stick, 2 thyme sprig, 1 tablespoon ginger, chopped, 1 whole garlic, cut into half, ¼ Cup chopped celery stalk, ½ Cup onion, roughly chopped, 1 Cup carrot, diced, 1 Cup button mushrooms, diced into quarters
- Add water, coriander stalks, black peppercorns, and salt. Stir to combine. ½ Cup fresh coriander stalks, 1 litre water, at room temperature, 1 teaspoon black peppercorns, 1 teaspoon salt or to taste
- Cover and simmer over low heat for 30 minutes. No need to stir the stock in between. Set a timer and forget about it.
- After 30 minutes, turn off the heat. Allow the stock to cool down a bit so that it becomes easy to handle.
- Arrange a strainer over a big bowl. You can add a layer of muslin cloth over the strainer. Filter the vegetable stock through the strainer. Mash the vegetables lightly if you prefer.
- Vegetable Stock is ready to use and store. Before storing, allow the vegetable stock to cool down completely. Transfer it to a container with a tight-fitting lid. You can keep it in the refrigerator for a week, or you can freeze it in an ice tray.
Recipe Notes:
- No need to brown the vegetables while sauteing. We are only trying to release their flavour and infuse it into the oil.
- You can make this vegetable stock in an instant pot using the broth/stock mode or the pressure cook mode.
- I would not recommend adding scrapes and peels of vegetables to the broth until and unless they are organic and pesticide-free.
- Avoid watery, cruciferous, and starchy vegetables listed above in my post for making vegetable stock.
Nutrition
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