Healthy Almond Broccoli Soup

Nutrition values are AI-estimated based on ingredients.

• 1 tablespoon olive oil
• 2 tablespoons chopped garlic
• 1/2 cup diced red onion
• 1/4 cup blanched almonds (without skin)
• 1 tablespoon chopped cilantro stalks
• 250 grams broccoli florets
• 2 1/2 cups vegetable stock
• 1 teaspoon salt
• 1/4 cup coconut milk
• 1 teaspoon ground black pepper
• A swirl of cream (likely coconut cream, for garnish)
• Chopped fresh cilantro leaves (for garnish)
• Chopped almonds (for garnish)
• A few small raw broccoli florets (for garnish)
• Red chili flakes (for garnish)

1. 1Heat 1 tablespoon of olive oil in a stainless steel pot placed on a portable gas stove.
2. 2Add 2 tablespoons of chopped garlic and 1/2 cup of diced red onion to the heated oil.
3. 3Sauté the aromatics gently with a wooden spoon until softened.
4. 4Add 1/4 cup of blanched almonds (without skin) and 1 tablespoon of chopped cilantro stalks to the pot and stir into the mixture.
5. 5Add approximately 250 grams of fresh broccoli florets and mix with the sautéed ingredients.
6. 6Pour 2 1/2 cups of stock over the broccoli and other ingredients, then add approximately 1 teaspoon of salt.
7. 7Stir the contents once more, cover the pot with a lid, and cook for 10 minutes.
8. 8Carefully transfer the hot mixture from the pot into a blender and blend until it achieves a smooth, creamy consistency, transforming into a vibrant light green puree.
9. 9Pour the blended soup back into the same pot.
10. 10Add 1/4 cup of coconut milk and about 1 teaspoon of ground black pepper to the soup.
11. 11Stir well to combine the new ingredients and allow the soup to simmer gently for an additional 2 minutes.
12. 12Serve the final dish in a bowl, garnished with a drizzle of cream, a sprinkle of fresh chopped cilantro, a scattering of chopped almonds, a few small raw broccoli florets, and red chili flakes.

These instructions are our analysis of the original video. Watch on YouTube →