It’s simple, it’s quick and it’s packed with flavour!
I had this beauty at a French restaurant a very long time ago and have wanted to recreate this gorgeous flavour ever since.
So finally, here it is!!
20 mins
20 mins
2
Ingredients
350g Broccoli
100g Almonds
Broccoli:
1 Tsp Coconut Oil
¼ Tsp Asafoetida Powder
½ Tsp Nutmeg Powder
Soup:
1 Tsp Coconut Oil
¼ Tsp Asafoetida Powder
¼ Tsp Cumin Powder
½ Tsp Turmeric Powder
¼ Tsp Red Chilli Powder
1 ½ Tsp Himalayan Salt
¾ Tsp Dried Thyme
1 Tsp Agave Syrup (Or any Sweetener)
1 Tsp Balsamic Vinegar
Pinch Ground White Pepper
Method
1. Blanche the almonds in hot water for 5 mins, drain and remove the skin (it should peel off easily, if not keep in water for a few mins extra).
2. Wash and chop the broccoli into medium sized florets and stems.
3. Heat 1 tsp of oil in a pan over medium heat and sauté the asafoetida and nutmeg powder for 30 secs and add in the broccoli and blanched almonds.
4. Add a little water (1/4 Cup) and cook until soft.
5. Once cooked blend up this mixture into a puree and keep aside.
6. In a pan heat another tsp of oil and saute asafoetida, cumin, turmeric, red chilli and thyme.
7. Add in the broccoli mixture and let it simmer for 7-10mins.
8. Mix in remaining ingredients.
Serve up nice and warm with croutons or a great slice of sourdough.
