In a large pot over medium-high heat, warm the oil and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes until the onions are soft and translucent. Add in the celery and zucchini, and sauté for about 5 minutes until softened. Add the cauliflower and vegetable broth, and 1/2 teaspoon salt, and increase the heat to high and bring to the boil. Reduce the heat to medium, and simmer, uncovered, for about 10 minutes until the cauliflower is just softened. Add the green beans, the broccoli, and the remaining 1/4 teaspoon of salt, and simmer for 3 to 5 minutes further until the beans and broccoli are al dente but still vibrant green. Remove the pot from the heat, stir in the almonds and allow them to soak in the soup for about 10 minutes while the soup cools a bit.