Broccoli and Almond Soup

Most of the times we are at the supermarket and realise we need to purchase most of the things that would be way more in quantity than we require! Me, being one of those who doesn’t like my fridge/pantry to be full of stuff, most of the times find ways to use such leftover ingredients or vegetables some way, also making sure I save on my grocery bills next time I am at the supermarket. Soup is something I make whenever I have leftover vegetables not enough to make a curry but for sure a soup/salad. Broccoli is one of those and when combined with the right ingredients, becomes a perfect meal for dinner. Rich in multiple vitamins and minerals and low on carbs and sugar, this vegetable from the cabbage family is not everyone’s taste since it is a bit bitter when eaten raw or stir-fried. This soup might be a good option since it doesn’t take long to cook, few basic ingredients and still leaves you full on stomach and satisfied with taste. It can be best served with Bruschetta, but can go well with any bread, a bowl of vegetable/stem rice or is excellent on its own too. I had leftover cottage cheese and some bell peppers so had a quick hands on making Indian style stuffed parathas.

 

Ingredients:

250gms Broccoli
½ onion (Brown preferred but red goes well too)
3-4 cloves of garlic
1 tablespoon thick cream
10-12 raw almonds crushed or around 2 tablespoons of almond meal
Salt and pepper to taste
Almond flakes to garnish
1 tsp. butter

Method:

  1. Boil broccoli florets in water for about 5 minutes or till they turn soft. Once done, take them off heat and give them a wash with cold water, drain all the water and leave them aside. This helps to retain the fresh green colour of the vegetable. Crush them in a food processor or using a hand blender, should turn into a puree.
  2. Heat butter in a saucepan and add chopped onion and crushed/chopped garlic. Cook till the onions turn translucent.
  3. Add the broccoli puree and cook till it starts boiling.
  4. Take the pot off heat and using a sieve, get the fine puree out of it. This takes a bit of effort to get everything off it.
  5. Get the fine puree into the pan again and start boiling the soup. If it feels too thick, you can add about half a cup of water or more if required.
  6. Add cream, almond meal, salt and pepper and cook thoroughly. You will get a thick consistency now.
  7. Add chopped almonds or flaked almonds to get a bit of crunch (optional) and serve hot, garnished with some almonds. I used flaked almonds.

 

HN Tips:

  1. It is a good option to cook everything first and then blend altogather. But this might not help retain the green color of fresh Broccoli.

  2. Cream can be skipped or quantity can be changed depending on your choice.

Happy Cooking!!

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