Almond soup

Almond Soup

There are mild soups and heavy soups. The light soups satisfy your urge for food, and the heavy ones replenish the stomach. This Almond Soup is a heavy one. But it no longer has all the fats that heavy soups commonly have. Just a spoon of Oil and some Butter, if you want. That is all. This is perfect while you need Soup for breakfast or a mild dinner.

Tips
Almonds:

Almonds are the nutrient-dense seeds of a drupe fruit, local to southwestern Asia, and are a large supply of healthful fat, protein, fiber, diet E, magnesium, and antioxidants. High in vitamins however also calories, they’re related to blessings like improved heart health, weight control, blood sugar regulation, and bone power. Almonds are typically consumed raw or roasted, or processed into almond butter, almond flour, and almond milk, however have to be prevented by way of those with nut allergies.

1. I actually have boiled Almonds and peeled them. You should soak them overnight, peel them, and use them too.
2. Veggies. If you upload some Sugar even as you boil the Vegetables, they won’t change colour even after cooking.
3. Not simply the greens I actually have suggested, but you can also upload Broccoli, Mushrooms, some Sweet Potato or Sweet Pumpkin, and something else.
4. I have used frozen Corn and Peas, so I put them all in the mixer at once. If you’re using clean ones, cook them a bit along with Carrots.
5. Vegetables must be ground into a coarse paste.

Ingredients

• 15 Almonds
• 1/3 cup Carrot
• 1/3 cup Beans
• 2 tbsp Sweet Corn
• 2 tbsp Green peas
• 1/2 tsp Oil
• 1 tsp Butter ()
• Salt
• 1 tsp Pepper Powder
• 1 tsp Grated Ginger
• 1 tsp Grated Garlic
• 1 tsp Green Chillies paste
• 400 ml Water

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