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Vegan Cream of Broccoli Soup 


  • 1 teaspoon extra-virgin olive oil
  • 1 yellow onion, sliced
  • 1 teaspoon sea salt
  • 4 cups (700 grams) cauliflower florets – 1 medium head of cauliflower
  • 3 cups Original Unsweetened Almond Breeze® Almondmilk
  • 3 cups broccoli florets, finely chopped
  • 1 tablespoon onion powder  
  • 1 teaspoon dried organic ginger
  • 2 servings (about 30) Nut Thins®, crumbled


  • Add oil, onion and salt to a large saucepan; sauté on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.
  • Add cauliflower and Original Unsweetened Almond Breeze® Almondmilk; cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft.
  • Add in half of the broccoli.
  • Pour mixture into the jug of your high-powered blender or food processor. Puree until smooth. Return to pot.
  • Stir in remaining broccoli, onion powder and ginger; cover and cook for another 10 minutes, until thickened.
  • Pour into bowl, top with Nut Thins® crumbles; serve immediately. 
Courtesy of Ashley Koff, RD