Winter brings in the best of veggies and delicacies. I love how the markets look so colorful and gorgeous. And how food doesn’t go stale quickly. I swear by my soups in winter like I do salads in summer.

Ever since mom has started growing Broccoli in her kitchen garden, I get plenty of it each time I go home. During one of my recent visit, she gave me some gorgeous green veggies like spring onion, broccoli, fenugreek leaves, and spinach. I decided to make use of a few of these into this delicious soup.

Broccoli almond soup is a classic. I added some spinach leaves to it to make it healthier and get a more beautiful green color.

Broccoli_Spinach_Almond_soup
Broccoli_Spinach_Almond_soup

Hope you have also seen the following winter special soup recipes:

  1.  Mushroom soup
  2.  Veg Clear soup
  3.  Tomato-Basil-Coconut soup

Here’s the recipe for the Broccoli-Spinach-Almond Soup:

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVINGS: 4 cups
DIFFICULTY SCALE: Easy

INGREDIENTS: 

  1. Broccoli – 5 cups
  2. Spinach – ½ cup
  3. Almonds – 10
  4. Onion – 1, small
  5. Garlic – 2 cloves
  6. Milk – 1 cup
  7. Black pepper
  8. Olive oil – 1 tablespoon
  9. Salt – to taste

UTENSILS/EQUIPMENT:

  1. A wok/kadhai
  2. A blender

RECIPE:

  1. Soak the almonds in boiling water for about 30 minutes. Once they are done, remove the peel and keep them aside.
  2. In a nonstick kadhai, add a tablespoon of olive oil and add 2 crushed cloves of garlic to it.
  3. Then add finely chopped onion to it. Saute well for about 2-3 minutes till the onions turn translucent.
  4. Finely chop the broccoli florets and add them to the wok/kadhai and cover it with a lid for about 3-4 minutes.
  5. Roughly chop the spinach leaves and add them to the kadhai along with some salt.
  6. Let the veggies sweat for about 2 minutes or so. They should be cooked by now. If you feel that the veggies are not done, give them 2-3 additional minutes.
  7. Allow the veggies to cool for a few minutes.
  8. In a blender add the peeled and blanched almonds, and the cooked veggies and grind them into a smooth paste.
  9. Add a cup of milk into the same pan and allow it to come to a boil. Add the ground paste into it and mix well.
  10. Let the entire soup come to a boil. Add some freshly crushed black pepper on top and serve hot.

 

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