Thinking of the perfect healthy comfort food for a very cold day? Why not make a broccoli soup that you can savor with your friends or family?
- 1 ½ cups of broccoli florets
- ½ cup (or 1 small size) of tomato, chopped
- 1/3 cup of milk (2 tbsp. of heavy cream)
- 1 tbsp. of butter
- ¼” piece of cinnamon stick
- ½ cup of onion, roughly chopped
- 2 cloves of garlic, chopped
- ¼ cup of celery, chopped
- 2 cups of water or vegetable stock
- ½ tbsp. of all-purpose flour (maida)
- ½ tsp. of black pepper powder
- ¼ tsp. of freshly grated nutmeg powder
- Place pan over medium heat and melt the butter.
- Once hot, add the cinnamon stick and sauté for about 30 seconds.
- Drop in the chopped garlic, onion and celery.
- Season them with salt and stir well.
- Continue sautéing until the onions get translucent, and then mix in the all-purpose flour.
- Continuously stir as you cook for about 1-2 minutes or until the flour has been cooked.
- Add the broccoli florets as well as the chopped tomatoes before adding in the water or vegetable stock. You can also add more salt if you want but make sure that you don’t put too much.
- Bring this into simmer and let it simmer for another 15-20 minutes.
- Once the broccolis get soft, turn off the stove and ready your immersion hand blender.
- Transfer it into the blender and make a smooth puree. On the other hand, if you are using a grinder or ordinary blender, let the mixture cool down a bit. Drain the liquid (but do not throw) and blend until you make a smooth puree.
- After making a puree, put the mixture and the strained liquid back into the pan.
- Turn on the stove into medium flame and let the mixture simmer again.
- Add the grated nutmeg and black pepper powder and then stir well.
- After that, add the milk (or thick cream), mix well and bring it into a boil before turning the stove off.
Time and Serving
- Preparation : 15 minutes
- Cooking : 20 minutes
- Serving : makes 2
- Do not overcook broccoli as it loses its nutritional value, color and taste.