Broccoli Almond Soup

   

 

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

•  ½ cup almonds
• 420 gram broccoli florets including tender stems. two medium heads
• 100 gm carrot 2 medium carrots, peeled and chopped
• 5 shallots peeled
• 2 garlic peeled
• 1 green chili chopped
• 1 veg bouillon cube
• Salt to taste
• 2 tbsp cilantro chopped
• 2 cups water plus 1.5 cups hot water to blanch the almonds
• 1 tsp ground pepper or to taste
•  

• Instructions

  Blanch the almonds

  Soak the almonds in 1.5 cups hot water for 45 to 60 minutes. Then discard the water, peel the almond skin, and set them aside.

  Cook the vegetables

  Add broccoli florets, carrots, shallots, garlic, green chili, crushed veg bouillon cube, salt, and cilantro to the inner pot of the Instant Pot.

  Then add two cups of water and mix well.

  Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 5 minutes, and after the cooking is done, naturally release the pressure.

  Puree the soup and simmer

  Carefully open the Instant Pot lid once the pressure has subsided.

  Using an immersion blender, puree the soup. You can puree it until creamy or leave it partially chunky for the texture.

  Set the Instant Pot in saute mode again and add the ground pepper. Let it simmer for 5 to 7 minutes, and turn off the Instant Pot.

  Garnish it with more nuts, and enjoy the soup.

   

 

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