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Broccoli Almond Soup
A silky, indulgent soup made from roasted broccoli and a luxurious swirl of almond butter for rich, nutty creaminess.
Ingredients
- 1 large head broccoli cut into florets
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups 1 liter vegetable broth
- 2 tbsp almond butter
- 1/2 tsp dried thyme
- 1 tbsp lemon juice optional, for brightness
- Almond flakes or fresh parsley for garnish (optional)
Instructions
- Roast the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, until lightly caramelized.
- Sauté Aromatics: In a pot, sauté onion over medium heat until softened. Add garlic and cook 1 minute.
- Combine & Simmer: Add roasted broccoli, vegetable broth, thyme, and a pinch of salt.
- Bring to a simmer for 5 minutes to meld flavors.
- Blend Creamy: Add the almond butter. Blend using an immersion blender until smooth and velvety. (Or carefully transfer to a blender.)
- Adjust Flavor: Stir in lemon juice if desired. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with almond flakes or parsley.
Notes
For extra richness, add 1 more tablespoon of almond butter.
Add spinach to the pot before blending for a deeper green color.
Replace thyme with rosemary for an earthier flavor.
Serve with crusty bread or garlic toast.
Nutrition
Calories: 210kcalCarbohydrates: 16gProtein: 5gFat: 14gFiber: 4g
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