Broccoli Almond Soup

My usual mantra is ‘if there is broccoli in the dish, then I love it’. Love at first taste happened about 15 years ago at Mainland China when I slurped on broccoli soup and I have been hooked ever since. 

Everytime I buy broccoli, I plan to make a soup but invariably there is pasta or pulao night when I don’t have sufficient veggies and my broccoli is sacrificed at the altar. When is a better time than Soup month to fulfill my slurpy dreams? I found this wonderful recipe with broccoli and almond. My version has more broccoli and less almond but is a blissful experience for sure. So here goes –

Serves 3

Recipe adapted from here


Almonds                12

Olive oil                  2 tbsp

Garlic                      4 pods

Onion, large          1

Broccoli                  1 large head 

Vegetable stock    2-2 1/2 cups

Salt & Pepper


  • Soak the almonds in water for about 15 minutes till the skin loosens itself.
  • Peel the skin off and toast it lightly till it starts browning. Set aside a 
  • Heat oil in a saucepan 
  • Chop and add garlic and onion and fry for a minute or two
  • Discard the large stem from the broccoli and break the rest into large florets
  • Add the broccoli to the saucepan and cook for about 5 minutes
  • Add the vegetable stock and salt and bring it to a boil
  • Then simmer and cook till the broccoli is fork tender. It shoul take around 10 minutes
  • Add the almonds after keep aside one or two for garnish and cook for about 5 minutes
  • Let it cool slightly and puree the mixture into a smooth soup
  • Check and adjust for salt and add pepper
  • Garnish with the remaining almonds
  • Enjoy!

This is my post for the mega marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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