Recipe

Wash the broccoli thoroughly and chop it into small florets. Keep them aside.
In a pan, melt the butter over medium heat.
Add the chopped broccoli florets to the pan and cook, stirring it for 4 to 5 minutes or until broccoli becomes soft.
Add 10 to 12 almonds to the pan with the broccoli. Mix it well and let it cook for around 4 to 5 minutes.
Set the broccoli and almond mixture aside and allow it to cool to room temperature.
Transfer the cooled mixture into a jar and grind it a little bit.
Add ¾ cup of water to adjust the thickness of the mixture and continue grinding until it becomes a smooth paste.
Strain the blended mixture into a bowl.
In a pan, take the strained mixture and add ½ tsp black pepper powder and salt as per taste.
Let the soup simmer on medium heat for around 4 to 5 minutes.
Garnish the soup with cream.
Tips and Cautions:
1) Blanching Almonds: To blanch almonds, bring a pot of water to a boil, add the almonds, and let them boil for 1 minute. Drain and rinse under cold water. Peel the skins off the almonds before using them in the soup.
2) Adjust Consistency: Control the thickness of the soup by adding water gradually while blending until you achieve the desired texture.
3) Seasoning: Taste the soup after blending and adjust the seasoning with salt and pepper accordingly for the perfect flavour balance.
4) Cooling before Blending: Allow the soup to cool for a few minutes before blending to avoid splattering hot liquid and to ensure safety.

Wash the tomatoes and chop them roughly into chunks.
Peel and chop the carrot into small pieces and the garlic cloves.
Place the tomatoes, chopped carrots, and garlic cloves into a pressure cooker and add 125ml of water.
Pressure cook the ingredients for 2-3 whistles.
Set it aside and allow it to cool to room temperature.
Peel the skin off the tomatoes once they have cooled.
Transfer the peeled tomatoes and chopped carrots to a blender jar, add half 125ml of water, and grind the mixture until smooth.
Strain the blended mixture into a bowl.
Take the strained soup mixture in a bowl, add 1/2 tsp of black pepper powder and 1/2 tsp of salt. Mix the ingredients well.
Adjust the thickness by adding water as per your preference.
Simmer the soup for 5-7 minutes on a medium heat.
Ladle the tomato soup into bowls and serve hot.
Tips and Cautions:
Use ripe and Flavourful tomatoes for the best taste.
Be cautious when blending hot liquids; allow the soup to cool slightly before blending.
Ensure the soup is simmered enough after blending to let the flavours intensify.