Ingredients
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2 Zucchinicut into big pieces
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2 tsp Butter
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some Crushed Black pepper
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2 Garlic cloves
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1 Onionmedium size sliced
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2 Bay leaves
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some Salt
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Chopped brocolioptional
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10-15 Almonds
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1 cup Water
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few Basil leavesfor garnish
About
Warm, creamy, and nourishing — this Zucchini Almond Soup is a bowl of comfort and goodness. Blending the delicate flavors of zucchini with the rich nuttiness of almonds, it creates a smooth, velvety texture that’s both light and satisfying. Packed with nutrients and natural flavor, this wholesome soup is perfect for cozy evenings or when you’re craving something healthy yet indulgent. Simple to make, beautifully balanced, and full of warmth in every sip.
Steps
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1
Done
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Cut 2 medium size Zucchini into big pieces and keep aside. |
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2
Done
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Now take pressure cooker and add 2 tsp butter, some crushed black pepper, 2 garlic cloves, 1 medium size sliced onion, 2 bay leaves and some salt. |
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3
Done
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Saute for 1 minute.. |
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4
Done
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Then add chopped zucchini. |
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5
Done
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I have added 1 cup chopped Brocoli (it’s optional as such). |
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6
Done
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And add 10-15 almonds with skin. |
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7
Done
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Now add 1 cup water, mix everything well and pressure cook on medium flame upto 2 whistles. |
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8
Done
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After 2 whistles, let the mixture cool down. |
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9
Done
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Then blend it smooth. If you wish you can sieve the mixture. |
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10
Done
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ake the mixture into a pan, put it on slow flame and gently warm the soup. (Do not boil, just gently warm the soup). |
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11
Done
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Then tear few basil leaves and add into the soup. Turn off the heat. |
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12
Done
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Garnish soup with few sliced almonds, basil leaves and crush some more black pepper on top. |
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13
Done
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If you wish you, you may also add some parmesan cheese. Enjoy. |
