Cauliflower Broccoli Soup
A creamy cauliflower broccoli soup made without cream, thickened with blended vegetables and almonds. Light, healthy and perfect for weight loss.
Ingredients
- 1 tsp Olive oil
- 4 to 6 Garlic cloves
- 1/4 cup Onion (chopped)
- 1 cup Cauliflower florets
- 1/2 cup Broccoli florets
- Salt (as required)
- 2 cups Water
- 2 Almonds (soaked and peeled)
- 1/2 tsp Pepper powder
- 1/4 cup Milk (boiled, optional)
Instructions
- Heat olive oil in a pan and sauté the garlic until aromatic.
- Add the onion and sauté until soft and translucent.
- Add the cauliflower, broccoli and salt, and sauté for a minute.
- Pour in the water, cover and cook until the vegetables are tender.
- Let it cool slightly. Take the cooked vegetables out of the pan, leaving the cooking water behind, and grind them with the almonds into a smooth paste.
- Pour the paste back into the pan with the cooking water and mix well.
- Add the pepper powder and simmer for 2 to 3 minutes.
- Stir in the boiled milk (optional), bring to a gentle simmer and turn off the heat.
- Serve hot, garnished with a small broccoli floret.
Video
Notes
🥗 Nutrition per serving (approx.): Calories 86 kcal | Protein 4 g | Carbohydrates 10 g | Fat 4 g | Fibre 2 g
- Almonds: Soak overnight and peel for the smoothest texture.
- Dairy-free: Skip the milk or use unsweetened almond milk.
- Consistency: Add hot water to thin the soup, or simmer longer to thicken it.
- Storage: Keeps in the refrigerator for up to 2 days. Reheat gently.
- Serving suggestion: Serve with toasted whole wheat bread or a fresh salad.
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