Broccoli Almond Soup is a creamy, comforting soup that is high on flavour. It is a great way to consume the nutrient-rich broccoli, I think. My version of the soup is easy to make, requires only a handful of common ingredients, and turns out absolutely delicious if I may say so myself. There’s no cream or flour used, nor any fancy ingredients, but the soup is decadent nonetheless. Full of the natural flavour of broccoli and almonds, this soup is something you must definitely try out.
We have tried out Broccoli Almond Soup at several restaurants and absolutely loved it. When the bub started asking for it recently, I tried to recreate it at home and succeeded after a couple of trials. I must say, it was indeed restaurant-style taste-wise. The bub liked it and so did the extended family, so I’m chuffed. It is just perfect for the chilly weather we are having in Bangalore these days, and quite filling too. Today, I am going to share with you all the way I make this Broccoli Almond Soup.
What goes into my Broccoli Almond Soup?
There is broccoli going into the soup, of course, and then there are almonds. I add some onion and garlic for added flavour. There is a little milk used too which, along with the almonds, contribute towards the creamy texture of the soup.
Salt and freshly cracked black pepper are the seasonings used here. I also like to add in a little jaggery to round off the other flavours, but you may skip it if you don’t prefer it.
Other Broccoli Recipes On My Blog
As a family, we are quite fond of broccoli and use it in a lot of dishes.
Broccoli Almond Soup Recipe
Here is how I go about making this soup.
Ingredients (serves 3-4):
1. A small-sized head of broccoli, about one heaped cup when chopped
2. 1 small onion
3. 5-6 cloves of garlic
4. 10 almonds
5. 1/2 tablespoon oil
6. 1/2 cup milk
7. Salt to taste
8. Coarsely ground black pepper, to taste
9. 1 teaspoon jaggery powder or to taste (optional)
1. Wash the broccoli thoroughly, then chop it up fine. You can even use the tender stalks in the soup. Keep the chopped broccoli aside.
2. Peel the onion and chop roughly. Peel the garlic cloves. Keep aside.
3. Heat a heavy-bottomed pan, then add in the almonds and reduce the flame to medium. Roast the almonds on medium flame for 3-4 minutes, for them to become crisp and delicious. Make sure they do not burn. Transfer the roasted almonds to a plate and allow them to cool down completely.
4. Now, heat the oil in the same pan we used earlier. Add in the garlic cloves and the chopped onion. Reduce the flame down to medium. Saute on medium flame for a minute.
5. Add the chopped broccoli to the pan, along with a bit of salt. Continue cook on medium flame for 3-4 minutes or till the broccoli is cooked but still retains a little crunch. Switch off gas and allow the broccoli to cool down completely.
6. When completely cool, transfer the cooked onion, garlic and broccoli to a mixer jar. Add in the roasted almonds and milk. Grind everything together to a smooth puree.
7. Transfer the puree to the same pan we used earlier. Wash out the mixer with about 1/2 cup of water and add it to the pan too. Mix well and place on high flame.
8. Add in 1 more cup of water or as needed to adjust the consistency of the soup. Also add in salt to taste.
9. Add in coarsely ground black pepper to taste, along with jaggery (if using). Mix well.
10. Cook on high flame till the mixture comes to a boil, 2-3 minutes. Stir intermittently.
11. Now, reduce the flame to medium. Taste and adjust water, salt or pepper as needed. Simmer for 1-2 minutes more, then switch off gas. Your Broccoli Almond Soup is ready – serve hot.
Tips & Tricks
1. Use a fresh, firm head of broccoli that’s green rather than yellowing. Loose florets indicate that the broccoli is ageing.
2. I have used olive oil for sauteeing the vegetables here. You can use any oil of your preference.
3. If the vegetables get too dry while sauteeing, you may sprinkle some water to prevent them from sticking to the bottom of the pan.
4. Adjust the amount of water you use, depending upon the consistency of the soup that you require. I have used 1-1/2 cups of water in total.
5. I have used Nandini full-cream milk here. It added a nice creamy texture to the soup, along with the almonds.
6. I have used almonds here to make the soup creamy and add to its flavour. You can use cashewnuts instead, but almonds go better with the broccoli.
7. As stated above, tender stalks of broccoli can also be used in the soup, along with the florets.
8. Freshly cracked black pepper goes beautifully in this soup. If you don’t have it, you may use black pepper powder instead.
9. You may skip the jaggery if you do not prefer using it. However, I personally feel using a little bit of jaggery adds a lovely taste to the soup.
10. The above recipe for Broccoli Almond Soup is completely vegetarian and gluten-free. It is not vegan (plant-based) because of the use of milk. I have not tried making this with dairy-free milk, so I’m not sure how that would work.
Did you like this recipe? Do tell me, in your comments!