Broccoli and Almond soup with Chili Oil

Soup for the Soul – A hearty, creamy & scrumptious soup prepared with broccoli and almonds drizzled with chili oil, sprinkled with ground black pepper.

Preparation Time: 10 minutes

Cooking Time: 06-08 minutes

Serves: 4

Ingredients and Quantity:

Broccoli, roughly chopped (excluding the stems)- 550 gm.

Almonds, blanched peeled and pureed – 100 gm.

Yellow onion, chopped- 30 gm.

Garlic- 02 cloves

Olive oil- 20 ml.

Salt- To taste

White pepper powder- To taste

Water, lukewarm- 02 cups or as required

Chili oil- 3/4^th tsp.

For the Garnish:

Almonds- slivered- 02 tsp

Black pepper, freshly ground – ½ tsp.

Method:

In a non-stick pan add olive oil heat it for few seconds add the garlic. Sauté till light brown, add the chopped onion cook till translucent add the roughly chopped broccoli cook for 03 minutes, add the almond puree.  Cook for another minute.

Add water, salt, pepper and bring it to a boil. Lower the flame and cook till the broccoli is bright green in color.

Strain through a soup strainer, do not discard the water.

Cool the ingredients.

Puree the ingredients by adding the remaining water. Simmer the soup for 02 minutes. Add chili oil and whisk.

Serve very hot / warm in a soup bowl sprinkled with black pepper and garnished with slivered almonds

Chef Tips:

1. After blanching the broccoli in very hot water, refresh it under cold water, in order to retain the beautiful green color.
2. You may add more water, to adjust the consistency.
3. Do not prepare the soup covered as the soup will be of a pale green color instead of a beautiful bright green color.