Broccoli Almond Soup with Feta

This easy vegetarian soup is creamy and delicious, thanks to blanched almonds, broccoli, onion, and feta cheese.

Course Dinner, Lunch, Main Course, Side Dish, Soup

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 326kcal

Soak the raw almonds in about 2 cups of boiling water for at least 10 minutes to blanch them. While they soak, prep the vegetables.
When the almonds are finished soaking, drain the water and pop off the skins with your fingers. They should come off easily.
In a large soup pot, warm the olive oil. Add the onion and cook for a few minutes until fragrant. Stir in the garlic, salt, and pepper. Then, add the diced potato, broccoli florets, and blanched almonds.
Pour in the vegetable broth. Increase heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 10 to 15 minutes or until the vegetables are tender.
Turn off the heat and stir in the almond milk. Use an immersion blender to blend the soup right in the pot. See notes for how to use an upright blender.
Ladle the soup into bowls. Top with crumbled feta cheese and sliced almonds. Enjoy!
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To use an upright blender to blend the soup, transfer it in batches. Be sure to leave the lid slightly cracked (or the part in the center off) and cover the lid with a dish towel to allow steam to escape and prevent splattering. Pour each batch of blended soup into a large bowl. Repeat until the entire soup has been blended.
Store leftovers in an airtight container in the fridge for up to 5 to 7 days. Reheat in a saucepan for best results. You can also freeze the soup for up to 6 months.