Broccoli Almond Vegan Cream Soup Recipes

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BROCCOLI ALMOND SOUP



Broccoli Almond Soup image

This simple vegan broccoli almond soup is a creamy soup that's packed with healthy broccoli and blended with blanched almonds for a super rich texture. Also flavored with lots of garlic and a hint of dijon mustard. Delicious meal to enjoy on a cold night!

Provided by Jessica Laroche

Categories     Appetizer     Main Course     Soup

Time 25m

Number Of Ingredients 10

1/2 cup raw almonds
1 yellow onion (roughly chopped)
2 celery stalks (roughly chopped)
2 cloves of garlic (crushed or sliced)
3 cups broccoli (about 2 small heads) (roughly chopped )
2 tbsp nutritional yeast
1 tsp dijon mustard
2½ cups vegetable broth
½ cup plain almond milk (unsweetened)
salt and pepper to taste

Steps:

  • Start by blanching the almonds: soak the nuts in boiling water for 10 minutes. Then, drain and remove their peels by pinching on them. The skin will be easy to remove. Discard the peels and set the almonds aside.
  • In a large pot, cook the onion and celery for 5-7 minutes on medium-high heat stirring often. Use a little oil or water to prevent the veggies from sticking to the bottom.
  • Once the vegetables are slightly browned, then add the garlic and cook for another 30-60 seconds while constantly stirring. Then, add the broccoli, nutritional yeast, dijon, blanched almonds and a good pinch of salt. Stir while roasting the aromatics for about 1 minutes, then add the broth and stir to combine.
  • Bring to a simmer, then turn down the heat to medium-low. Keep simmering for about 10-15 minutes or until the broccoli is tender.
  • Add the almond milk, stir and remove from the heat.
  • Carefully transfer the soup into a blender and blend on high until smooth (careful when blending a hot soup!). Taste and adjust seasonings, but also add more milk/broth if looking for a thinner soup.
  • Serve warm. Enjoy!

BROCCOLI ALMOND-VEGAN CREAM SOUP



Broccoli Almond-Vegan Cream Soup image

Rich-tasting but wondrously low in calories, and soooooo good for you! For the almond milk, I use the Almond Breeze brand, and the butter substitute is Smart Balance.

Provided by La Dilettante

Categories     Vegetable

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

2 cups broccoli florets
1/2 cup onion, chopped coarsely
1/2 cup celery, chopped coarsely
1 garlic clove
1 tablespoon butter substitute
2 tablespoons flour
3 cups almond milk
1 tablespoon sherry wine (optional)
1/2 teaspoon nutmeg, freshly grated
salt, pepper to taste
toasted almond, slivered, for garnish

Steps:

  • Put all vegetables in food processor or mini-chopper and mince finely.
  • Heat butter substitute in 2-quart saucepan, saute' vegetables until just cooked to crisp-tender, about 5 minutes.
  • Add flour and stir well, then slowly add almond milk, stirring well, and cook until slightly thickened, about 5 minutes. Add seasonings and sherry, cook 5 minutes more. Sprinkle with almonds when serving.

Nutrition Facts : Calories 24.6, Fat 0.2, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 1.2

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