Scatter the almonds on a parchment-lined baking sheet. Brown in a preheated oven at 180 ° C for about 10 minutes. Set aside some of the almonds for the garnish.
Wash the broccoli and cut into small florets. Steam for about 7 minutes over boiling water. Put the almonds, broccoli, broth and soy milk in a saucepan and puree with the mixer. Season to taste with salt and pepper. Then reheat the puree. If the soup is too creamy, broth can be added.
Place in the soup plates and garnish with the remaining almonds.