Broccoli Almond Soup Recipe

About this recipe

A warm and creamy broccoli almond soup inspired by Korean flavors, perfect for a fitness enthusiast's dinner. This vegetarian recipe combines the nutty richness of almonds with the earthy taste of broccoli, enhanced by a subtle hint of Korean gochugaru for a mild kick. The soup is both hearty and healthy, featuring nutrient-rich ingredients to fuel your body while keeping it light and satisfying. Ideal for those seeking a comforting yet protein-packed meal after a long day, this dish is easy to prepare and full of flavor.

Ingredients

• 100 g Coriander Leaves
• 1 pc Broccoli
• 100G California Almond (100g)
• 200 ml Sesame Oil
• 200 g Dahi
• 100 g Til
• - Vegetable Stock Cubes
• 50 g Asafoetida Powder
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. Soak the almonds in hot water for 20 minutes, then peel the skins off and set them aside.
2. 2. Heat sesame oil in a large pot over medium heat. Add asafoetida and stir for 10 seconds to release its aroma.
3. 3. Add the broccoli florets to the pot and sauté for 2-3 minutes until slightly softened.
4. 4. Pour in the vegetable stock and bring to a boil. Reduce heat, cover, and simmer for 10 minutes until the broccoli is tender.
5. 5. Transfer the cooked broccoli and stock to a blender. Add the peeled almonds, yogurt, salt, and black pepper. Blend until smooth and creamy.
6. 6. Pour the blended soup back into the pot. Heat gently over low heat, stirring occasionally, and adjust seasoning if needed.
7. 7. Serve hot in bowls, garnished with gochugaru, roasted sesame seeds, and chopped fresh cilantro for an added burst of flavor.