Broccoli And Almond Soup Recipes

PROTEIN-RICH BROCCOLI AND ALMOND SOUP RECIPE

Steps:

• Chop the broccoli into fine pieces.
• In a deep pan, heat the oil and butter.
• Add the garlic and stir-fry until the raw smell goes away.
• Add the onions and stir-fry until the onions are translucent.
• Add the almonds and stir-fry for 2-3 minutes.
• Add the broccoli and stir-fry until colour changes.
• Remove from the flame; allow it to cool a little.
• Transfer to a mixer jar or blend to a smooth paste.
• Transfer the mixture in the pan adjust the thickness and bring to boil.
• Add milk and cook for 2 minutes or till the mixture comes to boil.
• Serve immediately garnished with pepper powder as needed.
• Serve hot.

DAIRY-FREE CREAM OF BROCCOLI SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add celery and onions and cook, stirring, until tender.
• Add broccoli, chicken broth and 2 cups Silk Almond Original beverage. Turn heat to high and bring to a boil.
• Reduce heat to medium-low and simmer, covered, until broccoli is very tender, about 25 minutes, stirring occasionally.
• Using a food processor or immersion blender, process until smooth. Return soup to pot and stir in remaining Silk Almond Original beverage.
• Heat through and season to taste with salt and pepper.

BROCCOLI AND ALMOND SOUP

Steps:

• Preheat a heavy frying pan. Leave it 'dry' (ie don't add any oil) and quickly fry the ground almonds until they are golden brown. Be sure to keep stirring them as they will burn very easily.When they are toasted, tip out on to a plate to stop them cooking further.
• Chop the broccoli into small florets and pop into a large saucepan along with the water and crumbled stock cube. Quickly bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until the broccoli is tender.
• Add the toasted ground almonds to the pan, stir, then blend until the soup is smooth and creamy.Taste the soup, nad decide whether you'd like more seasoning.If it tastes a little flat, add some salt.If you'd like more of a kick, grind in some fresh black pepper.
• Dish the soup up into four bowls (or meal prep tubs), and top with fresh herbs if using.Serve with crusty bread and devour!

BROCOLLI ALMOND SOUP

Steps:

• In a pan add butter and saute the chopped garlic for a minute. Then add the chopped onion and fry till pinkish in colour.
• Add the washed and drained brocolli along with the stalks. Cut the stalks into small pieces for quick cooking. Stir for a minute and add 2 cups vegetable stock or water. Add a bay leaf. Cover and cook till done. Let cool
• Once the brocolli is cooled, remove the bay leaf. Puree this with a hand blender or blend it to a fine paste in a mixie.
• Transfer this puree into the same pan. Add in the milk and the seasonings. Let it come to a boil.
• Toast the almonds and cut them into fine strips. Put this slivered almonds into the soup and mix well.
• Serve hot, garnished with slivered almonds.

INSTANT POT BROCCOLI ALMOND SOUP

Steps:

• Place almonds in boiling hot water for 5 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Set aside.
• Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then the chopped garlic and onion. Saute for 2 minutes until the onions soften.
• Then add the chopped celery, broccoli florets and blanched almonds. Toss to combine.
• Add 1.5 cups (12 oz) water, salt and close the lid. Before closing lid, make sure there's nothing stuck at the bottom of the pot so scrape if there's anything with your spatula.
• Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
• Open the pot and puree the soup using a hand blender or if using a regular blender like I did, wait for the soup to cool down for 10 to 15 minutes or so and then transfer the contents to the blender. Do not puree in a blender when the contents are super hot, it might blow up all over.Puree to a smooth consistency.
• Transfer the soup back to the pot (you don't need to do this if you used a hand blender obviously) and press the saute button.
• Add milk and stir. I used coconut milk here but you can use any milk of choice.
• Add additional 1 cup water (8 0z) water. This might seem a lot but the soup thickens as it cools so this much water is perfectly fine.
• Stir in black pepper and white pepper powder. Let the soup simmer for 2 to 3 minutes on saute.
• Serve the broccoli almond soup hot. You can squeeze some lemon juice if you want a tang. I did not add any.

BROCCOLI ALMOND SOUP RECIPE

Steps:

• Toast the almonds in a small fry pan until they become fragrant and turn a little brown. Remove from pan and reserve. Don't let them burn or you'll have to throw them out and start over. Nobody wants the taste of burnt almonds in their soup.
• In a large heated soup pot, add the butter and when it gets hot, add the onion and cook for a few minutes.
• Add the garlic and continue cooking for a minute or two. Add the broccoli and cook for an additional 5 minutes.
• Add the chicken stock and bring to a boil. As soon as it starts to boil, lower the heat, and simmer for 12 minutes or until the broccoli becomes fork tender.
• Add the reserved almonds to the soup but reserve a few for garnishing at the end. Puree the soup with a hand blender, regular blender or food processor.
• Taste and adjust seasoning with salt and pepper. If the soup is really hot, it will affect your ability to taste so you may have to let it cool down a little before adjusting the seasoning.
• If you are looking for even more richness (and calories) stir in the sour cream. You may even want to leave out the sour cream and serve it at the table so your guests can add it themselves if so inclined.

PROTEIN ALMOND BROCCOLI SOUP

Steps:

• Place almonds in boiling hot water for 5 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Set aside.
• Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then the chopped garlic and onion. Saute for 2 minutes until the onions soften.
• Then add the chopped celery, broccoli florets, and blanched almonds. Toss to combine.
• Add 1.5 cups (12 oz) water, salt and close the lid. Before closing the lid, make sure there's nothing stuck at the bottom of the pot so scrape if there's anything with your spatula.
• Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes and then quickly release the remaining pressure.
• Open the pot and puree the soup using a hand blender or if using a regular blender, wait for the soup to cool down for 10 to 15 minutes or so and then transfer the contents to the blender. Do not puree in a blender when the contents are super hot, it might blow up all over. Puree to a smooth consistency.
• Transfer the soup back to the pot (you don't need to do this if you used a hand blender obviously) and press the saute button.
• Add milk and stir.
• Add additional 1 cup water (8 0z) water. This might seem a lot but the soup thickens as it cools so this much water is perfectly fine.
• Stir in black pepper and white pepper powder. Let the soup simmer for 2 to 3 minutes on saute.
• Serve the broccoli almond soup hot. You can squeeze some lemon juice if you want a tang.

BROCCOLI ALMOND SOUP RECIPE BY KAMAL THAKKAR AT BETTERBUTTER

Steps:

• Prepare all the ingredients.
• Take olive oil in a pan. Add garlic and onions.
• After the onions becomes translucent, add broccoli and saute.
• Now Add salt and 1.5 cup water. And let it simmer for 5 minutes .
• After 5 mins you will see that broccoli has cooked. Now take it in another vessel, let it cool and then blend into a paste .
• Put this paste in the soup pan. And add one cup of water and milk mixed with cornflour.
• Now keep stirring for 2 mins add the pepper powder, roasted almond slivers, mix well and cook on a medium flame for another 1 minute.
• After the mixture thickens, add one cup of water. Now take in the bowl, garnish with almond slivers and blanched broccoli florets.

BROCCOLI ALMOND SOUP

Steps:

• Take almonds in a bowl. Add 2 cups boiling water and keep it aside for 10 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Keep it aside.
• Press the saute button on the Instant Pot. Once it displays hot, add oil, chopped garlic, onion, ginger, celery, and green chili. Saute for a minute or two.
• Then add the broccoli florets and blanched almonds. Toss to combine.
• Add salt, pepper powder, and 2 cups water. Mix well, make sure there's nothing stuck at the bottom of the pot so scrape if there's anything with your spatula. Cover the instant pot, set the vent valve on the sealing position.
• Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes and then quickly release the remaining pressure.
• Open the pot and puree the soup using a hand blender or a regular blender. Puree to a smooth consistency.
• Strain the soup in a strainer for a smoother consistency.
• Transfer the soup back to the pot and press the saute button.
• Add milk and stir. Add some water to adjust the desired consistency. Remember, the soup thickens as it cools.
• Let the soup simmer for 2 to 3 minutes on saute.
• Serve the broccoli almond soup hot.

PEA, BROCCOLI AND ALMOND SOUP RECIPE

Steps:

• In a large soup pot over medium-high heat, water saute the celery and broccoli, using 1 tablespoon at a time as needed just so it won't stick to the bottom of the pan, until they are starting to get a bit soft.
• Make a well in the bottom of the pan and add 2 tablespoons water and quickly dump in the ginger, garlic and green onions. Stir rapidly until they start to give off a strong aroma and be careful to not let them burn. Add more water whenever necessary.
• Add the kale and stir until the kale is wilted. Add the water, almond milk and peas. Bring to a boil and reduce to simmer for 10 minutes.
• To a blender, add the tamari, miso paste, lemon juice, red pepper flakes and black pepper. Blend the soup on high, in batches if necessary, to the consistency that you like.