想喝濃湯,又想多吃蔬菜,最好同時補充蛋白質,快來煮這款全素的青花菜去皮杏仁果濃湯,味道濃厚又營養👍

以下食譜是2人份 : )

 

材料 | Ingredients

1 匙 ——  橄欖油| 1 Tbsp. Olive Oil
1 匙 ——   蒜末 | 1 Cloves Crushed Fresh Garlic
1/2 顆 ——  洋蒽 切粒 | 1/2 Cup Diced Onions
1顆 ——西蘭花 切小朵 | 1 Medium Broccoli cut into Florets 
250 毫升 ——  蔬菜湯 | 250ml Vegetable/Chicken Broth 
1/2 小匙 ——  黑胡椒 |  1/2 Tsp. Black Pepper
2大匙 —— 原味去皮杏仁果醬 | 2 Big Tbsp. Blanched Almond Butter

做法 | Steps

1. 鍋子下橄欖油,放入蒜末和洋蔥,中小火炒至軟化,約3-4分鐘 | Heat olive oil/butter over medium-low heat. Add garlic & onions and sauté until softened, about 3-4 minutes.
2. 放入西蘭花快炒至青綠,約3-4分鐘| Add broccoli and sauté for 3-4 minutes.
3. 放入蔬菜湯上蓋,小火煮約7分鐘至軟| Add Vegetable Broth and turn the heat down to low and let it simmer for 7 minutes with close lid until softened. 
4. 倒入攪拌機/調理機,加入黑胡椒粉和原味去皮杏仁果醬,打成稠狀 | Pour into a blender, add black pepper & blanched almond butter and blended into smooth creamy texture.  

濃濃的青花菜去皮杏仁果濃湯就完成了 | A nutty and creamy soup is now ready to serve.  Yum!!