Broccoli Almond Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
420 grams broccoli florets with tender stems (approximately 2 medium heads)
02 -
100 grams carrots, peeled and chopped (2 medium)
03 -
5 shallots, peeled
04 -
2 garlic cloves, peeled
05 -
1 green chili, chopped
→ Nuts
06 -
½ cup almonds
→ Seasonings
07 -
1 vegetable bouillon cube
08 -
1.5 teaspoons salt, or to taste
09 -
1 teaspoon ground pepper, or to taste
10 -
2 tablespoons fresh cilantro, chopped
→ Liquids
11 -
2 cups water for cooking
12 -
1.5 cups hot water for blanching almonds
# Instructions:
01 -
Soak the almonds in 1.5 cups hot water for 45 to 60 minutes. Discard the water, peel the almond skin, and set them aside.
02 -
Add broccoli florets, carrots, shallots, garlic, green chili, crushed vegetable bouillon cube, salt, and cilantro to the inner pot of the Instant Pot. Add two cups of water and mix well.
03 -
Close the Instant Pot, ensuring the sealing ring is in place and the vent is in the sealing position. Cook at high-pressure manual/pressure cook mode for 5 minutes, then allow natural pressure release.
04 -
Once pressure has subsided, open the Instant Pot lid carefully. Using an immersion blender, puree the soup to your desired consistency - either completely smooth or partially chunky for texture.
05 -
Set the Instant Pot to saute mode, add the ground pepper, and let the soup simmer for 5 to 7 minutes. Turn off the Instant Pot when done.
06 -
Garnish with additional almonds and serve hot.
# Notes:
01 -
This soup can be made ahead and refrigerated for up to 3 days.
02 -
For a thinner consistency, add more vegetable stock during the final simmer.