Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • ½ cup raw almonds, toasted and roughly chopped
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice (optional)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion; cook until translucent, about 5 minutes. Stir in the minced garlic; cook for an additional 1-2 minutes until fragrant.
  2. Add broccoli florets to the pot. Pour in vegetable broth; bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until broccoli is tender.
  3. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer to a countertop blender in batches and blend.)
  4. Return the soup to low heat; stir in almond milk and half of the toasted almonds. Season with salt, pepper, and lemon juice (if using).
  5. Heat through for about 5 minutes. Garnish with remaining toasted almonds before serving.