Broccoli Almond Soup

Broccoli -Almond Soup is a rich and creamy Soup with a wonderful flavor and hidden health benefits. Its perfect for party menu and surely will be a hit on any occasion.  

Servings: 2-3 people

Approx. Time: 30 min

Pre-preparation:

Soak 3/4 cup of Almonds in water for 5-6 hours. Remove the peel and grind it into a smooth paste.

Ingredients:

1 tspns Butter
1 Nos. roughly chopped Onion
2 cups Broccoli florets 
Almond paste  (as above)
2 glasses water
1 slice of Bread
1 cup Milk 
1 tbspn Cheese Spread
1 tbspn Fresh Cream
1/2 tspn White Pepper powder (or as per taste)
1 tspn Sugar (or as per taste)
1 tspn mixed herbs (or as per taste)
Salt to taste

For Garnishing:
Almond flakes
Parsley
Cherry Tomato

Method:
Heat butter in a pan. Add chopped onions in the butter and saute. Now add the Broccoli florets and saute it for 2-3 minutes. After Broccoli, add the Almond paste and saute. Then add water to it and cover the pan with a lid. Allow it to cook fully on medium flame. After the same is cooked, remove it from flame and allow it to cool. After cooling transfer it into a blender and add a slice of bread for thickening. Then blend it into a smooth paste. 

Now transfer the paste into another deep pan. Lower the flame to medium and add milk, White Pepper Powder, Cheese Spread, Mixed Herbs, Fresh Cream, Sugar and Salt to taste. Give it a boil. Adjust the consistency as per your preference and recheck the seasoning. 

Garnish it with Almond flakes, Parsley and Cherry Tomato. Serve hot with Garlic Bread or Soup Sticks.

Notes:

You may add corn-flour paste instead of bread slice for thickening.

Stepwise Pictures:

Linking this post to Simply Tadka's event - Cooking with Seeds - Almonds

Carrot Puri

Carrot Puris serve as a good option for tea time snacks and can be given in kid's tiffin. These puris can be preserved for 2-3 days. 

Yield: 10-12 Puris

Approx. Time: 30 min

Ingredients:
1/4 cup Wheat Flour 
1/4 cup Corn Flour 
1/4 cup Chickpea flour (Besan)
1/4 cup Grated Carrots
2 tspn Oil
1 tspn Curd
1/2 tspn Ginger Paste
1/2 tspn Green chilly paste
1/2 tspn Garam Masala
1 tspn Sugar
1 tspn Red chilly powder
1 tspn Seasme Seeds
1/2 tspn Cumin-Coriander powder
1/2 tspn Turmeric powder
Salt to taste
Water as required

Additional Ingredients:
Grated Carrot
Seasme Seeds

Oil for deep frying

Method:
Mix Wheat flour, Corn flour, Chickpea flour (Besan), Grated Carrot, Oil, Curds, Ginger Paste, Green Chilly paste, Garam Masala, Sugar, Red Chilly Powder, Seasme Seeds, Coriander-Cumin Powder, Turmeric powder and Salt in a mixing bowl. Then add some water slowly and knead it into a hard dough. Use oil to knead if required. 

Take Oil in a frying pan heat it on medium flame. 

Now make small sized balls of the dough. Take a dough ball on rolling surface and dust it with wheat flour. Roll out the dough balls into round shaped thin puris. Place some grated Carrot and Seasme seeds  evenly on the puris and lightly roll the rolling pin over it. Now deep fry the puris on both sides. 

Serve it during tea time. 

Notes:
You may sprinkle some chaat masala immediately after the puris are taken out from Kadai to enhance the taste.

Stepwise Pictures:

 

  

 

 

Sending this entry to Simply Food's event Lets cook for kids and What's with my Cuppa