Low Sodium Broccoli Almond Soup
Creamy, wholesome, and delightfully nutritious, this Low Sodium Broccoli Almond Soup is a heart-healthy twist on a classic comfort dish. Packed with the vibrant flavors of fresh broccoli, creamy unsalted almonds, and a hint of nutmeg, this soup delivers big on taste without packing in the salt. The recipe balances the richness of almond milk with the citrusy brightness of lemon juice, creating a velvety, dairy-free base that's perfect for anyone seeking healthy, plant-based dining options. Its easy preparation—featuring simple steps like sautéing, simmering, and blending—makes it a go-to choice for busy weeknights, while its elegant presentation and optional toasted almond topping make it sophisticated enough for entertaining. Ideal for meal preppers and clean eaters alike, this low-sodium soup offers a flavorful way to nourish your body without compromising on taste.
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Ingredients
- 500 grams Broccoli florets
- 100 grams Unsalted almonds
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 units Garlic cloves, minced
- 4 cups Low sodium vegetable broth
- 1 cup Unsweetened almond milk
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 1 pinch Nutmeg
Directions
Step 1
Begin by soaking the almonds in hot water for 30 minutes to soften them. This makes it easier to blend them later. Drain and set aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Step 3
Add the minced garlic and sauté for another 2 minutes until fragrant.
Step 4
Add the broccoli florets to the pot and pour in the low sodium vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the broccoli is tender.
Step 5
Transfer the soaked almonds to a blender, add the cooked broccoli mixture, and blend until smooth and creamy. You may need to do this in batches, depending on the size of your blender.
Step 6
Return the blended soup to the pot. Stir in the unsweetened almond milk, lemon juice, black pepper, and nutmeg.
Step 7
Heat the soup over low heat until warmed through. Do not bring to a boil, as this can affect the texture of the almond milk.
Step 8
Taste and adjust seasoning as needed. You can add more black pepper or lemon juice to enhance the flavors.
Step 9
Serve hot, garnished with toasted sliced almonds or a sprinkle of nutmeg for an additional burst of flavor.
Nutrition Facts
| Serving size | (1957.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1108.4 |
| Total Fat 81.4g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 857.9mg | 0% |
| Total Carbohydrate 72.6g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 18.1g | |
| Protein 46.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 1014.0mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1842.2mg | 0% |
Source of Calories