A creamy delicious soup that is delicious hot or cold.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.

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  • Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.

Nutrition Facts

193 calories; 11.2 g total fat; 0 mg cholesterol; 329 mg sodium. 14.3 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2011
I loved the crunch from the walnuts! Very easy to make! My kids are sensitive to cornstarch so I boiled 2 large potatoes with the broccoli then pureed half the soup and the potatoes to thicken the soup. This is a keeper! Very delicious and very different from the usual cream of broccoli soups! Read More
(5)

Most helpful critical review

Rating: 3 stars
01/26/2009
I really wanted this soup to work - we're always looking for yummy soups. My husband oldest daughter and oldest son didn't mind it (but also "wouldn't write home about it") whereas my younger sons really had trouble getting it down. We figured that if you like Asian cooking you might really enjoy it because it definitely has a bit of that flair. We did make a few MINOR changes (shouldn't have affected the taste but in all fairness you never know)- rice milk (instead of almond milk) Bragg's Aminos (instead of soy sauce but has the flavor of mild soy sauce) and Kuzu Root Starch (instead of cornstarch but does the same thing). Try it for yourself though - you may like it! I just probably wouldn't experiment on the kids 'til you knew if it fit in with their palates! Read More
(4)
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/17/2011
I loved the crunch from the walnuts! Very easy to make! My kids are sensitive to cornstarch so I boiled 2 large potatoes with the broccoli then pureed half the soup and the potatoes to thicken the soup. This is a keeper! Very delicious and very different from the usual cream of broccoli soups! Read More
(5)
Rating: 5 stars
10/17/2011
I loved the crunch from the walnuts! Very easy to make! My kids are sensitive to cornstarch so I boiled 2 large potatoes with the broccoli then pureed half the soup and the potatoes to thicken the soup. This is a keeper! Very delicious and very different from the usual cream of broccoli soups! Read More
(5)
Rating: 5 stars
01/26/2009
The best vegetarian soup I've had in a while. I decided on this on a particular cold night for dinner and it was a perfect antidote for the chill. Read More
(4)
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Rating: 3 stars
01/26/2009
I really wanted this soup to work - we're always looking for yummy soups. My husband oldest daughter and oldest son didn't mind it (but also "wouldn't write home about it") whereas my younger sons really had trouble getting it down. We figured that if you like Asian cooking you might really enjoy it because it definitely has a bit of that flair. We did make a few MINOR changes (shouldn't have affected the taste but in all fairness you never know)- rice milk (instead of almond milk) Bragg's Aminos (instead of soy sauce but has the flavor of mild soy sauce) and Kuzu Root Starch (instead of cornstarch but does the same thing). Try it for yourself though - you may like it! I just probably wouldn't experiment on the kids 'til you knew if it fit in with their palates! Read More
(4)
Rating: 3 stars
03/04/2016
I made one change for this soup. I picket up coconut milk by mistake so I used that. The soup was quite bland even when I added tobasco at the table. Perhaps beef broth or roasting the broccoli would have added some depth. I probably won't make it again. Read More