📖 Instructions

1. Prep the broccoli: Chop the broccoli into florets, separating the stems. You'll need about 4 cups of florets and 1 cup of chopped stems. Don't throw away the stems – they're packed with nutrients and add great flavor!
2. Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, cook for about 5 minutes, stirring occasionally, until softened and fragrant. Make sure the garlic doesn't burn; burned garlic can turn bitter.
3. Add broccoli and broth: Add the broccoli florets and stems to the pot. Pour in the vegetable broth, ensuring the broccoli is mostly covered. If not, add a little more broth or water.
4. Simmer until tender: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the broccoli is very tender and easily pierced with a fork.
5. Blend the soup: Remove the pot from the heat. If using an immersion blender, carefully blend the soup until smooth and creamy. If using a regular blender, let the soup cool slightly before transferring it in batches to the blender. Be cautious when blending hot liquids, and vent the blender lid to prevent pressure buildup.
6. Stir in milk and cheese: Return the blended soup to the pot. Stir in the plant-based milk and nutritional yeast (vegan cheese). Heat gently over low heat, stirring constantly, until everything is well combined and the soup is heated through. Avoid boiling, as it can affect the texture.
7. Season to taste: Season the soup with salt, black pepper, and a pinch of nutmeg to taste. Adjust the seasonings according to your preference. I personally think a little extra pepper makes it sing.
8. Toast the almonds: While the soup simmers, preheat your oven to 350°F (175°C). Spread the slivered almonds on a baking sheet in a single layer. Toast them in the oven for 5-7 minutes, or until they are lightly golden and fragrant. Watch them carefully, as they can burn quickly. Alternatively, you can toast the almonds in a dry skillet over medium heat, stirring frequently, until golden.
9. Serve: Ladle the creamy broccoli soup into bowls. Garnish with the toasted slivered almonds and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!