Broccoli soup

Broccoli is a good source of fibre and protein, and promotes healthy digestion. It is packed with iron, calcium, and vitamins including folic acid. Broccoli also regulates blood sugar and improves immunity power. Try to incorporate Broccoli into your meals for at least four days in a week, whether they be soups, stir-fries or salads.

Ingredients  

Broccoli (separate the florets and cut the stem), 200 g 

Water, 2 ½ cups

Olive oil, 1 tbs

Chopped Onion, 1 no. (small)

Or 

Chopped Shallots, 10 nos.

Garlic pods, 3 nos.

Butter, ½ tbs

Plain flour, 1 tbs (heaped) 

Fresh Milk, ½ cup

Fresh cream, 2 tbs

Organic pepper powder* (to season)

Salt (to season)

*Note: Purchase whole organic pepper from your supermarket and roast till aromatic. Grind and allow to cool, then transfer to a glass jar. This adds depth to the flavour of your dishes.

Preparation

• Soak Broccoli florets in water by adding salt and turmeric powder for 30 minutes.
• Wash and cook the broccoli in a saucepan with 2 ½ cups of water over a high flame for five minutes.
• Switch off the flame and set aside, covered.
• After five minutes, drain the vegetable stock through a strainer into a bowl. 
• Allow the vegetable stock and broccoli to cool down separately.
• Heat oil in a pan and add chopped onion and garlic. Sauté until translucent and set aside.
• Add the broccoli and 1 cup of cooled vegetable stock into a blender and blend for 30 seconds or until smooth. Transfer to a saucepan. 
• Heat butter in a pan and once it melts add plain flour, stirring continuously until the flour completely disappears without any lumps.
• Add milk and stir continuously until it boils.
• Add this white sauce to the broccoli and heat.
• Stir in fresh cream and remove from heat.
• Serve warm. Season with salt and pepper.

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