Almond and broccoli Soup. Just the mere mention of this name evokes a deliciously warm sensation in my mind. Sepia tinted memories of winters spent huddling under warm blankets, sitting around a wood fired oven and enjoying long chats over endless cups of steaming tea turn my otherwise practical self into this all mushy emotional idiot.
However the nostalgic feeling that grips me is a mere eyewash as I discovered this soup quite recently during a Bangalore foodie meet @ The Bungalow, Whitefield. But such is the power of food that it is capable of evoking long buried memories in one's subconscious. That is the precise reason why Ayurveda lays so much of stress upon our eating habits. 'Sattvik', 'Rajas' and 'Tamas' are not merely categories of food but also the personality traits the arise when we embrace one of the former categories of food.
Coming back to this soup, I cannot stop gushing over the nutritional value of the ingredients that go into it. Broccoli and garlic have cancer fighting properties while almond and butter contain LDL and monosaturated fats. The great taste and ease of preparation is an added bonus. Read on for recipe -
Preparation Time - 20 mins
Ingredients -
Preparation - Blanch the almonds. Remove the peel.
Wash the broccoli florets thoroughly.
Cooking - Heat the butter in a pan. Add crushed garlic and pepper corn. Saute till garlic turns light brown.
Add the chopped onion and fry till translucent.
Add the broccoli florets and stir fry for 1-2 min. Add 1 cup water, almonds and a little bit of salt. Cover the pan. Cook till they turn soft.
Tip the contents of the pan into a blending jar. Blend into a smooth puree.
Transfer it back to the pan. Add the milk, about 1 cup water (as per desired consistency) and adjust salt.
Bring it to a boil on a slow flame while stirring constantly. Let simmer for 1-2 mins.
Serve hot . ( Add a little garlic butter on top for more taste )
In the mood for another yummy Broccoli soup, try THIS.
However the nostalgic feeling that grips me is a mere eyewash as I discovered this soup quite recently during a Bangalore foodie meet @ The Bungalow, Whitefield. But such is the power of food that it is capable of evoking long buried memories in one's subconscious. That is the precise reason why Ayurveda lays so much of stress upon our eating habits. 'Sattvik', 'Rajas' and 'Tamas' are not merely categories of food but also the personality traits the arise when we embrace one of the former categories of food.
Coming back to this soup, I cannot stop gushing over the nutritional value of the ingredients that go into it. Broccoli and garlic have cancer fighting properties while almond and butter contain LDL and monosaturated fats. The great taste and ease of preparation is an added bonus. Read on for recipe -
Preparation Time - 20 mins
Ingredients -
- 1 1/2 cup broccoli florets
- 5 almonds
- 5 garlic cloves
- 1/2 of a small onion
- 8-10 peppercorns
- 1 tsp butter
- salt to taste
- 1 cup milk
Preparation - Blanch the almonds. Remove the peel.
Wash the broccoli florets thoroughly.
Cooking - Heat the butter in a pan. Add crushed garlic and pepper corn. Saute till garlic turns light brown.
Add the chopped onion and fry till translucent.
Add the broccoli florets and stir fry for 1-2 min. Add 1 cup water, almonds and a little bit of salt. Cover the pan. Cook till they turn soft.
Tip the contents of the pan into a blending jar. Blend into a smooth puree.
Transfer it back to the pan. Add the milk, about 1 cup water (as per desired consistency) and adjust salt.
Bring it to a boil on a slow flame while stirring constantly. Let simmer for 1-2 mins.
Serve hot . ( Add a little garlic butter on top for more taste )
In the mood for another yummy Broccoli soup, try THIS.
