Broccoli Soup Recipe
Comforting and Healthy Broccoli Soup Recipe without cream or Cornflour. Serve warm with a bowl of pasta, garlic bread, salad or grilled cheese sandwich.
Servings 4 people
Equipment
- Mixer Grinder or Immersion Blender
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- 500 grams Broccoli
- ½ cup Onions (finely chopped)
- 12 Garlic Cloves (small) finely chopped or use 2 tsp garlic paste
- 1 tablespoon Olive Oil
- 2 cups Water Read Notes Below
- ½ cup Milk
- ¼ teaspoon Nutmeg Powder
- ½ teaspoon Black Pepper Powder
- Salt to taste
Instructions
- Chop the broccoli into florets (with some stem / stalk attached), soak them in hot water for atleast 10 minutes. Note - process of blanching kills worms etc. especially in cruciferous vegetables like cauliflower, broccoli etc.
- After 10 minutes, drain all the water, rinse again, drain and prep for the soup.
- Heat a sauce pan, add olive oil, chopped garlic and onions. Sauté until onions are translucent.
- Add the blanched and drained broccoli florets with some water to cook. Add salt to taste.
- Cook until the florets and stems are tender. Switch off the flame, allow it to cool.
- Transfer the contents into a mixer grinder jar or use an immersion blender and blend into soup consistency.
- Transfer the soup back to the sauce pan (in case using a mixer grinder jar), Allow it to reach a boil and add black pepper, nutmeg powder. Check seasoning, spices and add extra, if required.
- Now add milk, mix and switch off flame. Serve piping hot.
Notes
- The Recipe is Gluten Free.
- For a Vegan Version of the recipe, substitute milk with coconut milk or almond milk.
- If you prefer cream in soups, substitute milk with 1/4 heavy cream.
- Low sodium vegetable stock can be used in place of water.
- Once you add milk, don't allow the soup to boil else it will split. Just mix once and quickly turn off the flame.