Set a deep pan over high heat. Once hot, add olive oil and let it heat up.

Add the roughly chopped onion, sliced garlic, and chopped celery. Stir well and cook over high flame for about 2 minutes.

Pour in the hot water and add salt and chopped almonds. Stir well and bring the mixture to a boil.

Once the water is boiling, add the broccoli. Cover the pan and cook over high flame until the broccoli is soft and tender. Turn off the flame and strain the mixture using a sieve, making sure to reserve the stock. Let the mixture and stock cool down to room temperature.

Once cooled, transfer the broccoli mixture into a blender. Add some of the reserved stock and blend into a semi-thick, fine puree.

Strain the puree and pour it back into the deep pan. Turn the flame to high and stir to check the consistency. Add more stock if needed to adjust the consistency to your preference. Bring the soup to a simmer. Taste and add salt and black pepper according to your taste. Stir well.

Your quick, delicious, and healthy vegan broccoli almond soup is ready to be served!