If you live in India, there are very few times you truly enjoy the warmth that a rich, hearty soup provides. Fortunately, we are having some wonderfully chilly weather here in Baroda and a soup was just what we needed. Dinners are best served outdoors and piping hot! I love winter so much and wish it’s a little longer this time. I can then think of going about my herb garden.
Broccoli was one of those things I used to detest as a kid. The green color in any food triggers the response that its going to be bitter or bland and not really that yummy. I am ashamed to admit, I still carry some of those feelings! For that reason, I rarely enjoy any green soups and go straight for a tomato soup or a mushroom soup. But, the other day, I had some broccoli in my fridge and wanted to do something with it. I wanted something that wouldn’t taste very broccoli-like (Go figure!). I decided to try to make a broccoli-almond soup that seems to be on every menu in India. When I Googled it, the recipes all contained cream or a roux base (butter and flour base) which just didn’t sound healthy and just didn’t appeal to me. After a lot of searching, I found a recipe that worked perfectly for me! With a few changes, I made this into a healthy, low-fat, vegan soup. It is very lightly flavored and is very easy to make! Even the most inexperienced cannot fail at this!
1 1/2 cup broccoli florets
1 small onion, chopped
4 cloves of garlic, chopped
5 cups vegetable stock (Make your own!)
1 tbsp olive oil
Salt and Pepper, to taste
- Heat the oil in a non-stick pot on a medium-low flame. Once the oil is hot, add the garlic and the onions.
- Fry until fragrant and the onions have become translucent, about 6 minutes.
- Next, add the almonds into the oil and stir them around for 30 seconds.
- Finally add the broccoli florets and stir them with the oil for about one and a half minutes or until they take on a beautiful green shade.
- Add the 5 cups of vegetable stock to the broccoli mix and cover the pot with the lid. Allow it to come to a boil and leave on a medium-low flame for 8-10 minutes or until the broccoli is tender.
- Turn the flame off and allow the mix to cool.
- Once cooled, add the mix, in batches, in a blender and blend until smooth
- Return the smooth mixture back to the heat. Season with salt and plenty of fresh pepper.
- Once the soup has heated, ladle into bowls and serve.
Note: If the soup is too thick for your liking, simply add some more vegetable stock. If you don’t seem to have more vegetable stock on hand, heat 1 cup of water and add 1/2 tsp of mixed herbs like dried garlic powder, rosemary, parsley, mint, oregano or Italian Seasoning. Allow the water to come to a boil and turn the flame off. Cover with a lid and let it sit for about 5 minutes for the herbs to flavor the water. Drain the water and use the flavored water to thin the soup out.
Happy Cooking everyone!