Creamy Vegan Broccoli Almond Soup (No Cream) | Dairy-Free Broccoli Almond Soup Recipe
Silky, nourishing and perfect for cold days, this creamy vegan broccoli almond soup feels like pure comfort.
Ingredients
1 cup = 250 ml
- 500 gram Broccoli
- 30 almonds (blanched)
- 2 onions
- 4-5 garlic cloves
- 3 green chilies
- 30 black pepper corns
- 2 tbsp coriander stalks
- Salt to taste
- 4 to 4.5 cup water or vegetable stock
- 1 tbsp oil
- Few tiny roasted broccoli florets & almond slivers for garnish
Instructions
- Heat oil in a pan and add onion , garlic, green chilies, black pepper corns, coriander stalks and blanched almonds.
- Saute for a 2 minutes.
- Add Broccoli and salt.
- Mix well.
- Add 2 cup of water or vegetable stock.
- Put a lid and cook for 15-20 minutes or until broccoli turns soft and mushy.
- If you have hand blender then blend it otherwise switch off the heat and let it cool down completely.
- Transfer in a grinder jar and grind to a fine paste.
- Add this paste back to the pan.
- Add 2 cups of more water or vegetable stock and cook until soup simmers. The consistency of soup can be adjusted by adding more water/stock.
- Broccoli almond soup is ready. First taste, adjust the seasoning if needed and serve hot after garnishing with roasted tiny broccoli florets and almond slivers. It tastes heavenly with garlic toast.
Notes
- Blanching of almonds means either soak them for a long or boil them for 2 minutes and then remove their skin.
- You can add almonds with skin on as well but that may affect the colour of soup.
- You can sprinkle all purpose seasoning while eating to enhance the flavours.