Vegan Broccoli Cream Soup with Roasted Almonds - Simple & Creamy
This vegan broccoli cream soup with roasted almonds is my absolute favorite when it gets a bit cooler outside and I long for a warming meal. As a little 'cooking cat', I naturally pay special attention to using only the freshest ingredients so that the natural taste of the broccoli shines through. The secret to this velvety soup is the combination of healthy green vegetables and crunchy, toasted almonds that provide the perfect bite. This dish is incredibly quick to make, wonderfully healthy, and so uncomplicated that anyone can whip it up in their own kitchen. Whether for a cozy evening alone or as a light starter, this soup convinces with its creamy consistency and delicate aroma. Without any cream substitutes, refined only with fresh vegetables and high-quality oil, it is a real highlight for anyone who loves quick, plant-based cuisine. Grab your wooden spoon and let yourself be enchanted by this comfort food – it's super easy to prepare and tastes simply fantastic!
Ingredients
Preparation
First, finely dice the shallot (1), peel the potato (1), and cut it into small pieces.
Cut the broccoli (300 g) into small florets and peel and dice the stem – this adds extra flavor, meow!
Heat the olive oil (1 tbsp) in a small pot and sauté the shallots until translucent.
Add the potato pieces (1) and broccoli (300 g), sauté briefly, and then pour in the vegetable broth (300 ml).
Let the soup simmer for about 15 minutes until the vegetables are nice and soft.
Meanwhile, toast the almond slivers (20 g) in a small pan without oil until golden brown – be careful not to let them get too dark!
Puree the soup finely with a hand blender and season with a pinch of salt (1 pinch).
To serve, garnish the finished soup with the toasted almond slivers (20 g) for a crunchy topping.
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