BROCCOLI & ALMOND SOUP
We usually have soup as part of our dinners from time to time as they are both healthy and tasty, especially when they are designed not to be too heavy on the stomach. You will find recipes for Tomato & Carrot Soup and Spinach Soup elsewhere in this blog.
Today's soup is made up of two very healthy ingredients: broccoli and almonds. Here are 7 Health Benefits of Broccoli from an article in the Times of India. Likewise, almonds are described as being "heart-healthy" being rich in fibre, calcium and vitamins in this article in LiveScience,
This recipe is adapted from Broccoli and Almond Soup by the legendary Tarlaji Dalal in her collection of Protein Rich Recipes. This version does not call for the addition of butter or cream but yet it was delicious. I used coriander leaves in place of celery.
Ingredients:
We usually have soup as part of our dinners from time to time as they are both healthy and tasty, especially when they are designed not to be too heavy on the stomach. You will find recipes for Tomato & Carrot Soup and Spinach Soup elsewhere in this blog.
Today's soup is made up of two very healthy ingredients: broccoli and almonds. Here are 7 Health Benefits of Broccoli from an article in the Times of India. Likewise, almonds are described as being "heart-healthy" being rich in fibre, calcium and vitamins in this article in LiveScience,
Ingredients:
- Broccoli Stalks, 1/2 cup
- Broccoli Florets, 1 cup
- Onions, finely chopped, 1/4 cup
- Garlic, finely chopped, 1 tsp
- Coriander leaves, finely chopped, 1 tsp
- Salt, to taste
- Cornflour, 1/2 tsp
- Milk, 1/2 cup
- Freshly Ground Pepper, 1 tsp
- Almond Slivers, 1 tbsp + 2 tsp for garnish
Method:
Wash the broccoli and separate the florets from the stalk.
Finely chop the broccoli stalk and keep aside
Dissolve the cornflour in 1/2 cup of milk, making sure there are no lumps. Keep aside
Dry roast or microwave the almonds, make slivers and keep aside.
In a thick bottomed kadhai, heat 2 cups of water and first add the broccoli stalks as they take longer to cook than the florets
Cook the broccoli stalks on medium flame for 4-5 minutes
Wash the broccoli and separate the florets from the stalk.
Finely chop the broccoli stalk and keep aside
Dissolve the cornflour in 1/2 cup of milk, making sure there are no lumps. Keep aside
Dry roast or microwave the almonds, make slivers and keep aside.
In a thick bottomed kadhai, heat 2 cups of water and first add the broccoli stalks as they take longer to cook than the florets
Cook the broccoli stalks on medium flame for 4-5 minutes
Add the broccoli florets, finely chopped onion, garlic, and coriander leaves
Add salt, mix well and cook for 5 minutes stirring from time to time
Add salt, mix well and cook for 5 minutes stirring from time to time
Once they are cooked, put off the gas and allow it to cool a little
When it is cooled, blend it till it is smooth in a mixer
Transfer the smooth broccoli mixture back to the kadhai,
Add the cornflour-milk mixture, mix well, add water if required to get the desired consistency. and cook on medium flame for 2 minutes stirring continuously.
Transfer the smooth broccoli mixture back to the kadhai,
Add the cornflour-milk mixture, mix well, add water if required to get the desired consistency. and cook on medium flame for 2 minutes stirring continuously.
Add the pepper powder and 1 tbsp of roasted almond slivers, mix well and cook on medium flame for another 1 minute
Garnish with the remaining roasted almond slivers and serve hot
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