Toasted Almond Soup Recipes

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MOROCCAN CAULIFLOWER AND ALMOND SOUP



Moroccan Cauliflower and Almond Soup image

This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

1 large head cauliflower (about 3-1/2 pounds), broken into florets
6 cups vegetable stock
3/4 cup sliced almonds, toasted and divided
1/2 cup plus 2 tablespoons minced fresh cilantro, divided
2 tablespoons olive oil
1 to 3 teaspoons harissa chili paste or hot pepper sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/4 teaspoons salt
1/2 teaspoon pepper
Additional harissa chili paste, optional

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.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

CARROT-ALMOND SOUP



Carrot-Almond Soup image

Provided by Food Network Kitchen

Time 35m

Yield 6 (1 1/2 cup) servings

Number Of Ingredients 15

2 tablespoons canola oil
2 tablespoons unsalted butter
1/2 cup whole almonds
1 pound carrots, sliced
1 medium yellow onion, diced
3 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
Freshly ground black pepper
6 cups water
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup plain yogurt
1/3 cup fresh cilantro leaves, roughly chopped
Finely grated zest of 1 lemon

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.

CARROT WITH TOASTED ALMOND SOUP



Carrot with Toasted Almond Soup image

Categories     Soup/Stew     Blender     Food Processor     Vegetable     Christmas     Thanksgiving     Quick & Easy     Almond     Carrot     Fall     Winter     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 14

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Steps:

  • Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
  • Meanwhile, peel potato and cut into 1/2-inch cubes.
  • Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
  • Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

TOASTED ALMOND SOUP



Toasted Almond Soup image

This is a wonderful soup created by the famous Indian Chef Sanjeev Kapoor. It was published in Young Times in Dec'2004. You will love the colour of this once its ready. Enjoy!

Provided by Charishma_Ramchanda

Categories     Clear Soup

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

400 g broccoli, cut into florets and washed thoroughly
10 -12 almonds
4 cups water vegetable stock
1 medium onion, roughly chopped
4 garlic cloves, roughly chopped
2 inches celery, chopped
1 cup low-fat milk
salt
white pepper powder

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 :).

Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.6, Cholesterol 3, Sodium 73.6, Carbohydrate 14.2, Fiber 3.5, Sugar 6.3, Protein 6.1

ROASTED BUTTERNUT SQUASH AND SAFFRON SOUP WITH TOASTED ALMOND CROUTONS



Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons image

Provided by Bobby Flay

Categories     appetizer

Time 2h10m

Number Of Ingredients 27

1 Spanish onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
2 cloves garlic, smashed
6 parsley sprigs
2 sprigs thyme
1 bay leaf
6 black peppercorns
6 cups cold water
2 butternut squash, halved and seeded
3 tablespoons softened unsalted butter
Salt and pepper
Vegetable stock, recipe above
2 teaspoons olive oil
Pinch saffron
1/4 cup hot water
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch cloves
1/2 cup creme fraiche
2 teaspoons harissa
Almond croutons, recipe follows
Finely chopped chives
French baguette, cut into 1/4-inch slices
Olive oil
Spanish paprika
1/4 cup toasted almonds, coarsely chopped

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.;

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  • Heat a large pot over high heat. Add the oil and the onion, 1/2 teaspoon salt, and the saffron. Stir, lower the heat, and cover the pot. Check and stir after a few minutes, letting water from the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, re-cover, and cook like this, stirring occasionally, until very tender, about 15 minutes.
  • Meanwhile, toast the almonds in a large skillet over medium heat, watching the entire time, until golden brown, about 7 to 10 minutes. (Reserve the skillet; if you make the dukkah, you’ll use it again to toast another 1/2 cup of almonds.)
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  • Bring to a boil over high heat, then lower to an easy simmer, stirring occasionally to prevent sticking. Cook until the carrots are very tender, about 30 minutes—you should be able spoon crush a carrot chunk against the side of the pot.


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