Can I use regular onions instead of shallots?

Absolutely! Regular yellow or sweet onions work well, though you might want to use less as they can be stronger than shallots. About half a medium onion should do the trick. The flavor profile will be slightly different but still delicious.

Is there a way to make this soup without an Instant Pot?

You can definitely make this on the stovetop! Sauté the shallots, garlic, and carrots in a bit of olive oil first, then add the broccoli, water, and seasonings. Simmer until the vegetables are tender (about 15-20 minutes), then blend with the blanched almonds. Let it simmer for another 5 minutes before serving.

Can I use store-bought almond milk instead of making it from scratch with whole almonds?

While you could substitute about 1 cup of unsweetened almond milk for the almonds and reduce the water slightly, you'll miss out on the texture and rich flavor that whole blanched almonds provide. The soup won't be quite as creamy or have the same depth, but it's a decent time-saving option.

My soup turned out thicker than I expected. What should I do?

This soup naturally has a thicker consistency, which many people love! If you prefer it thinner, simply add more hot water, vegetable broth, or even unsweetened almond milk until you reach your desired consistency. Add the liquid gradually while the soup is warm, stirring well after each addition.

Broccoli Almond Soup Recipe

Description

This creamy and nutritious Broccoli Almond Soup, made using an Instant Pot, is a delightful vegan recipe that’s easy and quick to prepare. Perfect as an appetizer or light entrée, it’s packed with the goodness of broccoli, carrots, almonds, and flavorful spices for a healthy yet delicious meal.

Ingredients

Units Scale

Measurement Details:

- - 1 cup = 240ml
  - 1 tbsp = 15ml
  - 1 tsp = 5ml

Main Ingredients:

- 1/2 cup almonds
- 420 grams broccoli florets including tender stems (about two medium heads)
- 100 grams carrot (2 medium carrots, peeled and chopped)
- 5 shallots, peeled
- 2 garlic cloves, peeled
- 1 green chili, chopped
- 1 vegetable bouillon cube
- 1.5 tsp salt, or to taste
- 2 tbsp cilantro, chopped
- 2 cups water
- 1.5 cups hot water (to blanch the almonds)
- 1 tsp ground pepper, or to taste

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Instructions

Blanch the almonds: Soak the almonds in 1.5 cups of hot water for 45 to 60 minutes. After soaking, discard the water, peel the almond skin, and set the almonds aside.
Cook the vegetables: Add broccoli florets, carrots, shallots, garlic, green chili, crushed vegetable bouillon cube, salt, and cilantro to the inner pot of the Instant Pot. Then pour in two cups of water and mix well. Close the Instant Pot, ensure the sealing ring is in place, and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 5 minutes. Once cooking is done, naturally release the pressure.
Puree the soup and simmer: Carefully open the Instant Pot lid once the pressure has subsided. Use an immersion blender to puree the soup until creamy or leave it partially chunky for some texture. Set the Instant Pot to sauté mode, add the ground pepper, and let it simmer for 5 to 7 minutes. Turn off the Instant Pot when done.
Garnish and serve: Garnish the soup with more nuts as desired and serve hot. Enjoy!

Notes

Adding green chili to the soup is optional. If you prefer a milder flavor, skip the chilies.
Adjust the salt and pepper to suit your taste preferences.
If the soup is too thick for your liking, thin it down by adding more water, almond milk, or half-and-half milk (if not aiming for a vegan option).

Nutrition

Serving Size: 1 serving