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–+ servings
broccoli almond soup

Broccoli Almond Soup | Vegan Friendly

This broccoli almond soup makes for one warm and delicious winter evening starter! It is loaded with healthy and nutritious broccoli and rich almonds. Whether you want something low-calorie or just looking for a quick appetizer, this soup rocks!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mediterranean
Servings 4

Equipment

Ingredients
  

For the Soup:

  • 2 tbsp Olive Oil
  • 1 medium Onion (roughly chopped)
  • 5-6 cloves Garlic (chopped)
  • 2-3 Broccoli Stems
  • 250 gms Broccoli Florets
  • 18-20 Almonds (chopped)
  • 1 litre Hot Water
  • Salt

For Almond Paste:

  • 5-6 Almonds
  • Hot Water (as required)

Instructions
 

  • Heat olive oil in a skillet, add onions and garlic. Saute till the onions are translucent.
  • Add broccoli florets and stems, and chopped almonds. Saute for a minute on a low flame to strip away the rawness.
  • Add boiling water to the veggies, and salt. Cover and cook on high flame for 5 minutes till the broccoli gets soft.
  • Strain the water, and save it for later use.
  • Transfer the cooked veggies to a grinder, add saved stock for proper grinding, and blend it into a fine paste.
  • Now strain the puree, and add it to the skillet, switch on the flame to high, and add the leftover stock for consistency. Stir continuously.
  • Bring the soup to a simmer, adjust the saltiness, and add black pepper. Mix well.
  • Your broccoli almond soup is ready to be served.

Make Almond Paste (Optional):

  • Soak the almonds in lukewarm water for 30 minutes., peel the skin, and grind it into a fine paste. Add water for a smooth and consistent paste. The almond paste is just there as a vegan-friendly alternative to add richness to the soup.

Notes

  • Instead of broccoli stems, you can also add celery, or coriander stems when sauteing.
  • You can add lemon juice to add some zestiness to the soup.
  • As always, you can always adjust the spiciness of the dish by adding chilly flakes, or dried red chillies.
  • If you want to make it into a wholesome meal, veggies such as carrots, celery, and leeks.
 
How to store:
Let it cool down: Before storing the soup, bring it up to room temperature. This helps prevent condensation in the container which can lead to bacterial growth.
Refrigeration: Transfer it into an air-tight container or sealable plastic bag, then place it into a fridge. Consume it within 3-4 days of storing.
Freezing: You can also freeze it for 3 months, just remember to leave some space on top of the container as the soup tends to expand when freezing.
Portion Control: Divide it into small portions before freezing if you want, so that you can reheat the needed quantity.
Before reheating it in a microwave or a pan, let it thaw for 30 minutes.
Tried this recipe?Let us know how it was!