Broccoli and Almond Soup, Protein Rich Recipe
by Tarla Dalal
Added to 179 cookbooks
This recipe has been viewed 209058 times
Broccoli and Almond Soup, broccoli is my favourite, and on top of that I have used almonds to make this soup everyone’s favourite! Mildly flavoured with celery and garlic, it tastes amazing.
Almonds are toasted to bring out its complete flavour and to add crunch too. Besides being a protein-filled nut, it is also considered brain-friendly – hence, you can build your body as well as nourish your brain with this tasty soup.
Enjoy how to make Broccoli and Almond Soup recipe with detailed step by step photos and video below.
- Heat 2 cups of water in a deep kadhai, add the broccoli stalks and cook on a medium flame for 4 to 5 minutes.
- Add the broccoli florets, onions, garlic, celery and salt, mix well and cook for 5 minutes, while stirring occasionally.
- Remove from the flame, allow it to cool a little.
- Once slightly cooled, blend with a hand blender till smooth.
- Transfer the prepared broccoli mixture into the same kadhai, add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the pepper powder, roasted almond slivers, mix well and cook on a medium flame for another 1 minute.
- Serve the broccoli and almond soup hot garnished with almond slivers.
Broccoli and Almond Soup Video by Tarla Dalal
Broccoli and Almond Soup, Protein Rich Recipe recipe with step by step photos
If you like this Broccoli and Almond Soup recipe, you can try out other soup recipes like:
For making the Broccoli and Almond soup, we will roast the almonds. For that take about 4-6 almonds in a small non-stick pan. Roast them for 2-3 minutes on a medium flame while stirring occasionally. Alternatively, you can even roast them in an oven but, this is more quicker.
Chop the almonds into slivers and keep aside.
We will now wash the broccoli and cut the green part into florets for making the Broccoli and Almond Soup.
Separate & chop the whole broccoli into florets and stalks. Keep them aside.
Heat 2 cups of water in a deep non-stick pan.
Add the broccoli stalks and cook on a medium flame for 4 to 5 minutes. The broccoli stalks take more time to cook (soften) as compared to the florets so we will add them first.
We will now add the broccoli florets.
Also, add the onions.
Add the garlic.
Add the celery. The combination of onions, garlic and celery act as aromatics for the Broccoli and Almond soup providing a nice flavor and depth to the soup recipe.
Add the salt to taste.
Mix well and cook for 5 minutes, while stirring occasionally. Remove from the flame and allow it to cool a little.
Once the broccoli is slightly cooled, transfer the mixture to a mixer jar.
Blend the mixture till smooth. You can also use a hand blender.
Transfer the prepared broccoli mixture into the same pan.
Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously. To make the Broccoli and Almond soup vegan, make use of almond milk or any other dairy-free milk.
Add the pepper powder. Make use of freshly ground pepper to enhance the taste of Broccoli and Almond soup. Give it a stir.
Add the roasted almond slivers to Broccoli and Almond Soup.
Mix Broccoli and Almond Soup well and cook on a medium flame for another 1 minute.
Serve Broccoli and Almond soup hot garnished with almond slivers.
We have converted Broccoli and Almond Soup to a Low Fat Broccoli and Almond Soup. Simply change the full fat milk used in the recipe to low fat milk as this recipe is now good for weight loss, diabetics and heart patients. Broccoli is a good source of Vitamin C which boosts the immune system and fights off cancers, heart disease and protects the body from free radical damage. Almonds balances your cholesterol levels. almonds have a very low glycemic index and good for diabetics. Low fat milk has lower fat and the same benefits of milk. So now you can enjoy this Low Fat Broccoli and Almond Soup.
Nutrient values Per serving
|Energy|| 158 kcal|
|Protein|| 5.4 gm|
|Carbohydrate|| 6.1 gm|
|Fat|| 11.5 gm|
|Fibre|| 0.6 gm|
|Vitamin A|| 603.6 mcg|
|Vitamin C|| 19.0 mg|
|Calcium|| 157.7 mg|
|Iron|| 0.9 mg|
|Folic Acid|| 14.5 mcg|
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