Broccoli and almond soup


Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fibre. When it comes to great-tasting nutrition, broccoli is an all-star food with many health benefits. While low in calories, broccoli is rich in essential vitamins and minerals, in addition to fiber.

Broccoli belongs to a family of vegetables called cruciferous vegetables. A cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. It also provides fibre and is low in calories.


100 gm blanched almonds
20 gm butter
100 gm onion finely chopped
30 gm garlic finely minced
1 ltr chicken stock /vegetable stock
500 gm broccoli stems peeled
Salt to taste
Ground white pepper to taste


Toast the almonds in a small fry pan until they become fragrant and turn a little brown
Remove from pan and reserve
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.

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