You May Not Know This But … Broccoli and Almonds Were Meant To Be Together

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There seems to be some kind of throat infection making its rounds in Bangkok. It ranges from a little tickle in the throat to laryngitis or even a full blown infection. Maybe it has something to do with the weather, which ranges from cool (by Bangkok standards) and breezy to very hot.
Feels like a good time for some nourishing soup.

This is an easy recipe that first found its way into our kitchen while we were living in northern India. I used cauliflower then, which as abundant locally.
The cauliflower was good, but broccoli and almond seem to be a perfect match.

Low in calories, high in fiber and Vitamin D, something that most people living in Bangkok could use more of (Minh, you need to write about that at some point), broccoli is a great addition to everyone’s diet.

Then there’s the almonds, most people think of it as a nut but technically it is the seed of the fruit of the almond tree. We are big nut eaters and almonds have always been a favorite. If you are not adding almonds to your diet, you should start, even as a quick snack and not the chocolate covered ones.

My favorite thing about this recipe…it is super easy.
Perfect for an evening meal after a full day in the yoga studio.

Broccoli Almond Soup

Ingredients:

1 medium onion, chopped

4 cloves of garlic, chopped

2 tablespoons of oil

2 heads of broccoli, chopped (tops and stems – approx 6 cups)

6 cups of water

½ cup of almond slivers

2 teaspoons of arrowroot

salt & pepper

Garnish with a handful of toasted almonds & a drizzle of olive oil

Directions:

Sauté the garlic and onions in 2 tablespoons of the oil over medium heat for about 3 minutes (until the garlic and onions are clear).
Add the broccoli and stir to coat with the garlic and onions. Season generously with salt and pepper. Cook the broccoli for about 5-8 minutes and then add in the water.
Bring the water to a boil, reduce to a simmer, then cover and cook for 10-15 minutes (until the broccoli is fork tender).
While the soup is simmering, toast the almonds. In a small sauté or cast iron pan, toast the almonds until the start to brown. Remove them from the heat and set aside.
Let the soup cool a bit and then transfer to a blender, add the toasted almonds and blend until smooth. You should probably do this in small batches and not all at one time.
Have a taste and see if you want to add more salt and pepper.
Add in the arrowroot to thicken the soup. Blend again for another 20-30 seconds, until everything is blended well.

ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)

Max
Max

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