• Preeti Shridhar

Broccoli Almond Soup

Winter wonder. Oh how I love winters. Nature just gives us bountiful of veggies. Since my husband and I like to have a light dinner, winter nights are mostly soups with home made breads. I saw this recipe of Broccoli Almond soup in another food group. Tweaked it a little to suit our palate, adjusted the quantities of ingredients too and we got a delicious soup for dinner which I served with sourdough Olive Jalapeños bread.

I have used only 2 tbsp of milk but you can use more milk and reduce the quantity of water. Thank you Teji Singh for the recipe.

Ingredients Broccoli 80 gms florets only Almond 10 Water for boiling broccoli + more Milk 2 tbsp Salt to taste

Pepper powder to taste Garlic 5 small cloves crushed Onion 1/4 cup finely chopped Celery 2 tbsp finely chopped Extra virgin olive oil 1tbsp Method.

  • Soak Almonds over night.

  • Peel the skin and chop them finely.

  • Wash and boil Broccoli florets till they are tender.

  • Heat olive oil in a sauce pan.

  • Saute crushed garlic and onions.

  • Once onions turn soft add Celery.

  • Saute for a few minutes.

  • Puree Broccoli and Almonds. Use the water left after boiling broccoli.

  • You can also puree the sauted mixture of onion garlic and Celery along with brocoli and almonds, but I didn't.

  • Add the puree to the pan.

  • Add milk and more water if needed.

  • Bring it to a boil and continue boiling for a couple of minutes to blend in flavours.

  • Add salt and pepper to taste.

  • Serve hot with a small cube of butter.



©2020 by Cakes & Curries. Proudly created with Wix.com