Toasted Almond Soup Recipes

SPANISH ALMOND SOUP

Steps:

• Put the almonds, garlic, and water into a high speed blender or food processor. Note: A Vitamix blender is ideal for this soup because it will pulverize it completely smooth. If your machine is not as strong you may want to strain your soup through cheesecloth or a fine mesh strainer. Start the machine on low, then move to high and puree until it becomes a smooth creamy liquid, this won't take long.
• Add the bread and puree again until smooth.
• Stir in the oil, vinegar, and seasonings to taste. Refrigerate the soup in an airtight container for at least two hours before serving. Give it a stir before ladling into small bowls.

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

ROASTED BUTTERNUT SQUASH AND SAFFRON SOUP WITH TOASTED ALMOND CROUTONS

Steps:

• Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
• Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
• Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;

DELICIOUS TOASTED ALMOND SOUP

Steps:

• Cool the blanched almonds.
• Peel them and cut into slivers.
• Roast till they turn golden.
• Keep aside.
• Heat oil in a pan.
• Add bayleaf, onion, garlic and black peppercorns.
• Saute for a minute.
• Toss in the shredded spinach, reserving some for garnish.
• Saute the shredded spinach that's in the pan for 5 minutes.
• Add 3 cups of water, salt and the roasted cumin powder.
• Bring the mixture to a boil.
• Remove from heat and strain.
• When the mixture has slightly cooled, puree the spinach in a blender.
• Now, transfer the puree to the pan and mix in the cooking liquid.
• Stir in the skimmed milk and check for the seasoning.
• Bring the mixture to a boil.
• Now, place the shredded spinach leaves in individual bowls.
• Pour the hot soup over this.
• Garnish with almond slivers.
• Serve immediately!

CARROT-ALMOND SOUP

Steps:

• Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.
• Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
• Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
• Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
• Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

TOASTED ALMOND

Steps:

• Pour over ice, mix well,& enjoy!

TOASTED ALMOND SOUP

Steps:

• Soak the chopped broccoli in salted water for 10-15 minutes. Drain well.
• Broil or dry roast the almonds on medium heat till the skin changes colour slightly.
• Remove from heat and once they cool, slice them into slivers.
• Heat water or vegetable stock with onion, garlic and celery together in a pot.
• Bring to a boil.
• Toss in the broccoli florets and cook, uncovered, for 5-7 minutes or till the broccoli is just done.
• Remove from heat and allow to cool.
• Puree in a blender.
• Add milk and blend in the blender.
• Mix thoroughly, then pour this mixture back into the pot and bring to a boil again.
• Add salt and white pepper powder.
• Stir in toasted slivers of almond and serve hot.
• Enjoy :).

MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP

Steps:

• Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

PARSNIP SOUP WITH TOASTED ALMONDS

Steps:

• Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
• Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.