Simple Way to Prepare Award-winning Broccoli Soup with Walnuts
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, How to Prepare Perfect Broccoli Soup with Walnuts. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Broccoli Soup with Walnuts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Broccoli Soup with Walnuts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Broccoli Soup with Walnuts is 2 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Broccoli Soup with Walnuts estimated approx 30 minutes.
To begin with this recipe, we must prepare a few ingredients. You can have Broccoli Soup with Walnuts using 9 ingredients and 5 steps. Here is how you cook that.
#walnuttwists
Broccoli Soup with Walnuts is a simple, creamy, and delicious soup recipe of broccoli topped with crunchy walnuts. Adding walnuts makes it healthier and gives a crunchy bite.
In this easy and healthy broccoli soup recipe, broccoli is cooked together with butter, onions, garlic in vegetable stock and is pureed into a delicious creamy soup. Garnished with crunchy walnuts, coconut milk and served with baked garlic breadsticks, makes it completely healthy.
Serve this delicious broccoli soup alongside sandwiches or as a starter for a simple dinner.
Ingredients and spices that need to be Get to make Broccoli Soup with Walnuts:
- 1 cup Broccoli florets
- 1 tbsp Butter
- 1 tsp oil
- 2 garlic cloves
- 1 small onion
- 1 vegetable stock cube
- as per taste Salt
- as per taste Pepper powder
- Few walnuts
Steps to make Broccoli Soup with Walnuts
- Dry roast walnuts in a pan or in the oven. Roughly chop and set aside. Blanch broccoli florets in hot water with salt for 10 minutes. Drain and set aside. Stalks can also be used in the soup. Use a vegetable peeler to peel off the tough outer skin on the stalks.
- In a pan heat oil and butter. Add in roughly chopped garlic and onion. Saute until onions are translucent. Add in blanched broccoli florets and saute for a minute.
- Add vegetable stock cube along with water enough to cover the florets. Simmer for 8-10 minutes until broccoli is tender. Switch off the flame. (If available, fresh vegetable stock can be used instead of water and veg stock cube)
- Blend with a hand blender to a smooth puree (alternatively it can be pureed in a mixer jar when the veggies are cooled down). Adjust the consistency by adding water/stock. Add in salt, pepper powder, and simmer until a boil.
- Pour into a serving bowl. Serve topped with walnuts and baked garlic breadsticks. (I have used coconut milk for garnishing as a healthier option.)
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