Monsoon recipe: Almond and Broccoli Soup

Here's an easy-to-make soup, perfect for a wet monsoon day!

Chef Anuradha Madhusudhanan runs tattva Gourmet Organic Kitchen that was started to give a twist to boring and tasteless organic food.

She shares here with us this recipe for Almond and Broccoli Soup.

Ingredients:

• 1/2 cup ground almonds
• 650 gm broccoli
• 3 1/4 cups vegetable stock
• 1 1/4 cups milk
• Salt to taste
• Freshly ground black pepper to taste

Method

• Preheat oven to 180 degrees Celcius.
• Spread ground almonds evenly on baking sheet/tray.
• Toast until golden brown.
• Reserve a quarter of the toasted almonds for garnish.

• Cut Broccoli into small florets.
• Boil water and pour over Broccoli, with salt and vinegar, and cover for 10 mins.
• Drain water, and if broccoli not yet tender, steam for 3-4 mins, until tender.

• Blend broccoli, remaining almonds, stock and milk until smooth.
• Season with salt and pepper to taste.
• Pour the pureed soup into a serving bowl and sprinkle with reserved almonds.

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