Diet & Healthy
Broccoli Almond Cream Soup, Creamy Without the Guilt
Prep
10 min
Cook
20 min
Servings
3
Level
Easy
This wonderfully smooth and creamy soup is made without any cream or flour, relying instead on broccoli and almond milk blended until silky smooth. It's perfect for a diet menu since it's low in calories, high in fiber, and still keeps you feeling full for a long time. The flavor is light and savory with a fragrant touch of roasted garlic.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams fresh broccoli, cut into florets
- 4 cloves garlic, peeled
- 1 onion, roughly chopped
- 300 ml unsweetened plain almond milk
- 400 ml low-sodium vegetable broth
- 1 tbsp olive oil
- 20 grams unsalted roasted almonds, roughly chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp fresh lemon juice
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👩🍳 Instructions
- 1 Heat the olive oil in a medium pot over medium heat, then sauté the onion and garlic for 3-4 minutes until softened and fragrant, being careful not to let them burn.
- 2 Add the broccoli florets and stir well with the sautéed aromatics for 1 minute so the broccoli softens slightly and soaks up the flavor.
- 3 Pour in the vegetable broth and cook over medium heat for 10-12 minutes until the broccoli is completely tender when pierced with a fork.
- 4 Remove from heat and let the soup sit for about 5 minutes until slightly cooled, then blend together with the almond milk until smooth and creamy, with no broccoli chunks left.
- 5 Pour the blended soup back into the pot and cook again over low heat, stirring, for 3-5 minutes until evenly warmed through and slightly thickened.
- 6 Season with salt, black pepper, and lemon juice, stir well, and adjust the seasoning to taste.
- 7 Pour the soup into serving bowls, sprinkle with chopped almonds on top, and serve while warm.
💡 Tips
• Use broccoli that's fresh and bright green so the soup has a more appealing color and optimal nutrition.
• If you'd like an even creamier texture without adding extra calories, blend longer until completely smooth.
• Store leftover soup in the fridge for up to 2 days in a covered container, and reheat before serving.
• You can swap the almonds for roasted pumpkin seeds for a topping variation that's still nice and crunchy.
📊 Nutrition Facts / serving
145
Calories (kcal)
6 g
Protein
9 g
Fat
12 g
Carbs
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