Creamy Almond Soup
About Creamy Almond Soup
Almond soup is rich, creamy, and healthy hot soup which is a perfect start for your Dinner. This Soup is bit different than usual veggies soup because it uses Almond milk and benefits of this dry fruit cannot be denied. Remember our mummy used to give few soaked almonds every morning. so enjoy this soup and cherish those memories
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Recipe Time & More
Ingredients
- 20 Almonds
- 1 Potato (medium size)
- 1 Beet Root - 1 (medium size beet root)
- 1 Onion (medium size)
- 2 leaves Bay Leaves -2 (bay)
- 5 Black Pepper Corn
- 1 tsp Coconut Oil (nutiva)
- 1-2 tsp Salt (or as per taste)
- to Pepper Powder (sprinkle)
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Instructions
- Blanch almonds for 30 minutes in hot water and peel off the skin.
- Peel and Dice Potato, Beet Root and Onion.
- Take the pressure Cooker (I find it easy to make all the soups in the pressure cooker as you don't have to use too many utensils).
- Take Nutiva Coconut Oil (Oh my God the Aroma of this oil is just intoxicating and would fill your whole house when it heats). Heat it.
- Add Bay leaves and peppercorn and saute for 2 minutes. Add all the Veggies together (No need to saute onion separately otherwise it will burn).
- Once Onion is translucent. Add 1 liter of water and put the lid. put it on the medium flame for 2-3 whistle.
- Meanwhile take almonds and grind them with 1 bowl of water and once it grinds, add more water. (Use can use Milk if you want to make it more creamy and healthy). remove from the mixer
- once the veggies are boiled, cool it down, Remove Bay Leaves and then grind it.
- Add Almond milk, veggies paste and 1/2 liter of water in same pressure cooker and let it simmer for 10 minutes without the lid. Add Salt in the end (Especially if you have added milk). Sprinkle pepper powder and serve hot.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Kirti Misra
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Such a beautiful dish! Can’t wait to try it.
I’m thrilled to try this recipe!
This is amazing! Excited to make it.
Absolutely delicious! Can’t wait to try it.