Broccoli Soup Recipe

Broccoli Soup Recipe

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.

brocolli soup1

brocolli soup

Broccoli Soup Ingredients

Broccoli florets2 cups/200 grams
Onion 1 small, chopped
Butter
2 tablespoons
Wheat flour
1 tablespoons
Vegetable stock or water
1 cup
Milk1 cup
Oregano ½ teaspoon
Salt to taste
Peppera pinch

Method:

  1. Melt 2 tablespoons of butter in a sauce pan over medium high heat.
  2. Add onion and saute till translucent.
  3. Add broccoli florets and date further for about 5 minutes till these get a bit softened.
  4. Add whole wheat flour and cook for about 1 minutes on low flame till it gets a light brown color.
  5. Add vegetable stock and salt. Stir it continuously to avoid formation of lumps.
  6. Once it starts boiling reduce the flame and let it simmer for 10-12 minutes.
  7. With a blender puree the soup.
  8. Add milk to the pureed soup and stir it.
  9. Cook until the soup is thickened
  10. Lastly add oregano and a pinch of pepper.
  11. Serve hot with garlic bread sticks or croutons.
 

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