Broccoli is though a storehouse of nutrients, yet it is not much liked vegetable in my house. I generally buy it whenever I want to make pasta. Whatever extra broccoli is there, I make stuffed paranthas with that. This time I wanted to make something more nutritious, so thought of making broccoli soup. To keep the calorie level low, I used toned milk instead of using cream. I didn’t have parsley so, used chopped spring onions for garnishing and served the hot soup with garlic bread sticks.
Broccoli Soup Ingredients
|Broccoli florets||2 cups/200 grams|
|Onion||1 small, chopped
|Wheat flour ||1 tablespoons|
|Vegetable stock or water ||1 cup|
- Melt 2 tablespoons of butter in a sauce pan over medium high heat.
- Add onion and saute till translucent.
- Add broccoli florets and date further for about 5 minutes till these get a bit softened.
- Add whole wheat flour and cook for about 1 minutes on low flame till it gets a light brown color.
- Add vegetable stock and salt. Stir it continuously to avoid formation of lumps.
- Once it starts boiling reduce the flame and let it simmer for 10-12 minutes.
- With a blender puree the soup.
- Add milk to the pureed soup and stir it.
- Cook until the soup is thickened
- Lastly add oregano and a pinch of pepper.
- Serve hot with garlic bread sticks or croutons.