Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 lb broccoli florets and peeled stems, chopped
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven.
  2. Add the diced onion and carrots, stirring frequently until the onions become translucent and the carrots soften, approximately 5 minutes.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant, taking care not to brown the garlic.
  4. Add the chopped broccoli florets and stems along with the bay leaf. Pour in the vegetable broth until vegetables are fully submerged.
  5. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, or until broccoli is tender but still bright green.
  6. Remove the bay leaf. Use an immersion blender directly in the pot, or transfer the soup in batches to a high-speed blender, and blend until velvety.
  7. Stir in the unsweetened almond milk, fresh lemon juice, sea salt, and black pepper. Adjust seasoning to taste.