Almond Soup Recipe Vegetable: Easy & Delicious Ideas

Almond soup might not be the first thing that comes to mind when you think of vegetable soups, but this delightful recipe brings a fresh and creamy twist to your usual bowl of comfort. Combining the subtle nutty flavor of almonds with a medley of fresh vegetables, this soup is both nourishing and delicious.

It’s perfect for those chilly evenings when you crave something warm yet light, or whenever you want to impress guests with a unique starter. Plus, it’s naturally vegetarian and can easily be made vegan, making it a versatile addition to any meal plan.

In this post, we’ll guide you step-by-step through making this luscious almond vegetable soup from scratch, including tips for perfecting the flavor and texture. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding.

Dive in to discover why this almond soup recipe vegetable is about to become your new favorite!

Why You’ll Love This Recipe

This almond vegetable soup is a perfect harmony of creamy and wholesome. The almonds provide a rich, smooth base without needing dairy, making it ideal for vegans and those with lactose intolerance.

It’s packed with nutrient-dense vegetables like carrots, celery, and leeks, which add natural sweetness and earthiness.

One of the best parts? It’s quick to prepare yet impressive in flavor.

The soup can be customized with seasonal veggies, making it adaptable year-round. Plus, the use of whole ingredients means you avoid preservatives and excess sodium found in many store-bought soups.

For anyone looking to add more plant-based meals to their repertoire, this almond soup is a delicious, heartwarming choice. It pairs wonderfully with a variety of breads or a fresh salad for a complete meal.

Ingredients

• 1 cup raw almonds (soaked overnight or for at least 4 hours)
• 1 tablespoon olive oil or any neutral oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 leek (white part only), cleaned and sliced
• 4 cups vegetable broth (low sodium preferred)
• 1 medium potato, peeled and diced (optional, for extra creaminess)
• Salt and freshly ground black pepper, to taste
• Fresh herbs like thyme or parsley, for garnish
• 1 teaspoon lemon juice (optional, to brighten flavors)

Equipment

• Large soup pot or Dutch oven
• High-speed blender or food processor
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving

Instructions

1. Soak the almonds: Place raw almonds in a bowl and cover with water. Let them soak for at least 4 hours or overnight. This softens the almonds and makes them easier to blend into a creamy base.
2. Prepare the vegetables: While almonds soak, chop the onion, garlic, carrots, celery, leek, and potato. Having everything ready makes cooking smoother.
3. Sauté the aromatics: Heat olive oil in your soup pot over medium heat. Add the chopped onion, garlic, and leek. Cook for about 5 minutes until softened and fragrant, stirring occasionally.
4. Add the carrots, celery, and potato: Stir the diced vegetables into the pot and cook for another 5 minutes. This helps to release their natural sweetness and deepen the soup’s flavor.
5. Add vegetable broth: Pour in the 4 cups of vegetable broth. Increase heat to bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes until all vegetables are tender.
6. Drain and blend the almonds: Drain the soaked almonds and place them in a blender with about 1 cup of the hot soup broth. Blend until completely smooth and creamy. This almond cream will give the soup a velvety texture.
7. Combine and blend the soup: Pour the almond cream back into the soup pot. Use an immersion blender to puree the entire soup until smooth. Alternatively, carefully transfer soup to a blender in batches and blend until creamy.
8. Season and finish: Return the soup to low heat. Add salt, pepper, and lemon juice to taste. Warm through, but do not boil to maintain the almond flavor.
9. Serve and garnish: Ladle the soup into bowls, garnish with fresh herbs like parsley or thyme, and enjoy warm.

Tips & Variations

Soaking almonds overnight not only softens them but also improves digestibility and enhances the creamy texture of the soup.

• Make it vegan: This recipe is naturally vegan, but be sure your vegetable broth contains no animal products.
• Add spice: For a warm kick, sprinkle in a pinch of smoked paprika or homemade chili powder.
• Use seasonal vegetables: Swap out carrots and celery for butternut squash or sweet potatoes in autumn for a seasonal twist.
• Extra protein: Stir in cooked chickpeas or lentils for a heartier meal; check out alkaline vegan chickpea recipes for inspiration.
• Nut allergy alternative: Substitute soaked cashews for almonds if preferred.

Nutrition Facts

Serving Suggestions

This almond vegetable soup pairs beautifully with a fresh green salad dressed with a tangy vinaigrette. Try a crusty whole grain bread or warm pita on the side for dipping.

For a heartier meal, serve alongside a quinoa or ancient grains bowl—check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.

To add a touch of indulgence, top the soup with a dollop of almond whipped cream or a sprinkle of toasted almond slivers for crunch.

Conclusion

This almond vegetable soup is a wonderful example of how simple, wholesome ingredients can come together to create a dish that’s both nourishing and luxurious. The creamy texture from the almonds combined with the fresh, vibrant vegetables makes for a soup that’s satisfying without being heavy.

It’s perfect as a starter for dinner or a light lunch on its own.

By making this recipe, you’re not only enjoying a delicious meal but also embracing a healthy, plant-based lifestyle. For more creative vegetarian and vegan recipes, be sure to explore our collection like the A to Z Vegetarian Recipes for Every Meal and Occasion or try out other comforting dishes like Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

Happy cooking and enjoy every delicious spoonful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Almond Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and nutritious almond-based vegetable soup perfect for a light meal. This recipe blends fresh vegetables with ground almonds to create a rich, flavorful soup.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “2 medium carrots, diced”, “2 celery stalks, diced”, “1 medium potato, peeled and diced”, “4 cups vegetable broth”, “1 cup ground almonds”, “1 cup chopped spinach”, “Salt and pepper to taste”, “1 teaspoon dried thyme”, “Fresh parsley for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, and potato; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 20 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in ground almonds and spinach; cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt, pepper, and thyme.”}, {“@type”: “HowToStep”, “text”: “Blend half the soup for creaminess, then mix back.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh parsley.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “6 g”, “fatContent”: “10 g”, “carbohydrateContent”: “18 g”}}