Broccoli Almond Soup
Creamy but without any cream, with beautiful earthy flavors from broccoli and almond, this broccoli almond soup will be your go-to for cozy winter evenings!
Servings: 4 portions
Ingredients
For soup
- 1 tablespoon sunflower oil
- ¼ cup chopped onions
- 5 garlic cloves finely chopped
- 4 cups broccoli florets
- ½ cup blanched almonds
- 5 palak leaves
- 3 ½ cups water
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon oregano
For garnish
- 3 tablespoons almonds with skin sliced and lightly roasted
Instructions
- Heat oil in a pan, add onions and saute for 2-3 minutes till they turn translucent.1 tablespoon sunflower oil, ¼ cup chopped onions
- Add garlic and fry for 2 minutes.5 garlic cloves
- Add almonds and fry on low heat till they turn light brown.½ cup blanched almonds
- add broccoli florets and palak and cook for about 5-6 minutes on medium flame.4 cups broccoli florets, 5 palak leaves
- Add salt and pepper and cook for a minute. Remove 4-5 broccoli florets, finely chop them and set aside for garnish.½ teaspoon salt, ½ teaspoon black pepper powder
- Add water to the pot and once it boils, let it simmer for 8-10 minutes until the broccoli is tender but is still bright green.3 ½ cups water
- Pulse the soup in a blender till smooth.
- Add oregano and mix well.½ teaspoon oregano
- Just before serving, heat the soup and garnish with broccoli florets and roasted almond slices.3 tablespoons almonds with skin sliced and lightly roasted
Video
Nutrition
Calories: 209kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 336mg | Potassium: 489mg | Fiber: 5g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 83mg | Calcium: 122mg | Iron: 2mg