Protein Almond Broccoli Soup does not only tastes great but also healthy and great for everyone! We all know broccoli is good for you but then when you add all these other healthy ingredients. Plus some almonds for texture, favor, and a little extra protein. You end up with a nutritionally balanced meal that tastes great. Protein Almond Broccoli Soup is so comforting and seriously rich and creamy!
Instant Pot Broccoli Almond Soup Recipe by Manali
This Broccoli Almond Soup
- is made in the Instant Pot.
- requires few ingredients.
- is rich and creamy.
- vegan and gluten-free.
- keeps you full for long!
The ingredients for this soup are simple and this soup doesn’t have much seasoning either. The flavor of this soup mainly comes from broccoli and almonds. These two taste really good together. It is for this reason that we won’t recommend replacing almonds with cashews, the almond flavor is really nice here.
Salt and pepper is the only seasoning here. Using white pepper powder here in addition to black pepper. However, if you don’t have it, you may skip it. The process to make this broccoli almond soup is super simple. The only prep that is needed is to blanch the almonds. In fact, you can do this in advance and then straight away proceed to make the soup. However, if you are like me and forget to plan in advance then it only needs an extra 5 minutes to do it.
Add almonds to boiling hot water for 5 minutes, then drain the water and pinch the almonds to remove the skin. It comes out easily. Once that’s done, the soup is a breeze to put together.
Which milk to use?
Other than almonds, the soup also gets its creaminess from milk. We used coconut milk here and kept the recipe vegan, however you may use any milk here. Regular dairy milk will work just fine or even almond milk will work. This soup is seriously rich. It really fills up you and people who usually doesn’t consider soup as dinner didn’t want anything else after having it!
Protein Almond Broccoli Soup
- ⅓ cup almonds blanched, 50 grams
- 1 tbsp olive oil 15 ml
- 4-5 large garlic cloves chopped
- 1 yellow onion chopped
- 2-3 ribs celery chopped
- 3 cup broccoli florets 210 grams broccoli florets
- 2.5 cup water 20 oz, divided
- ¾ tsp salt or to taste
- ¾ cup milk 6 oz, of choice
- ½ tsp black pepper powder
- ¼ tsp white pepper powder
- Place almonds in boiling hot water for 5 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Set aside.
- Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then the chopped garlic and onion. Saute for 2 minutes until the onions soften.
- Then add the chopped celery, broccoli florets, and blanched almonds. Toss to combine.
- Add 1.5 cups (12 oz) water, salt and close the lid. Before closing the lid, make sure there's nothing stuck at the bottom of the pot so scrape if there's anything with your spatula.
- Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes and then quickly release the remaining pressure.
- Open the pot and puree the soup using a hand blender or if using a regular blender, wait for the soup to cool down for 10 to 15 minutes or so and then transfer the contents to the blender. Do not puree in a blender when the contents are super hot, it might blow up all over. Puree to a smooth consistency.
- Transfer the soup back to the pot (you don't need to do this if you used a hand blender obviously) and press the saute button.
- Add milk and stir.
- Add additional 1 cup water (8 0z) water. This might seem a lot but the soup thickens as it cools so this much water is perfectly fine.
- Stir in black pepper and white pepper powder. Let the soup simmer for 2 to 3 minutes on saute.
- Serve the broccoli almond soup hot. You can squeeze some lemon juice if you want a tang.
- First blanch the almonds in the same way as directed and set aside. In a pan heat olive oil, then add garlic and onion to it and saute for 2 minutes. Add the celery, broccoli and blanched almonds along with 1 to 1.5 cups water. Let it simmer for 10-15 minutes until broccoli is very soft. Let mixture cool down and then transfer to a blender along with 3/4 cup milk and puree. Transfer the soup back to the pan on medium heat. Add salt, black pepper, white pepper and let it simmer for 2 to 3 minutes. You may adjust the consistency of the soup at this point. Serve hot!
- Calories: 164kcal
- Carbohydrates: 14g
- Protein: 7g
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 4mg
- Sodium: 505mg
- Potassium: 466mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 560IU
- Vitamin C: 64mg
- Calcium: 141mg
- Iron: 1mg