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Broil or dry roast almonds on medium heat till almond skin changes its colour slightly. Remove from heat, cool and slice into slivers. Heat vegetable stock or water with chopped onion, garlic and celery. Bring it to a boil. Add broccoli florets and continue to cook without covering the pan. Cook for five to seven minutes or till broccoli is tender. Remove from heat, cool and puree the mixture in a blender. Add milk and mix well. Bring to a boil again. Add salt and white pepper powder. Stir in toasted almond slivers and serve hot.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 80 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1038.5mg | 36 % | |
Potassium 558.5mg | 15 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 12.3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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