I first tasted this broccoli soup in a restaurant in Mumbai and wanted to make it ever since. The recipe I had at the restaurant was made in butter and had lots of milk and cream in it. It was delicious but I tried making a healthier version of it with less fat. Cream and butter is fine in moderation, but whenever possible I try to balance the ingredients by replacing with healthier alternatives.
Broccoli 250 g [medium sized head]
Oil 1 tsp
Garlic 4 – 5 cloves
Peppercorns 2 – 4 or pepper powder 1 tsp
Onion 1 small, sliced
Rice flour 1 tbsp, dissolved in water
Almonds 6 – 7 roasted and chopped
1] Wash and chop the broccoli
2] In a pressure cooker or pan, add 1 tsp oil. Once it heats, add chopped garlic and sliced onion. Let it brown.
3] Then add peppercorns, salt and broccoli. Roast for 2 – 3 minutes, then add 1 cup water.
4] Close the pressure cooker and cook for 2 whistles. If cooking in pan, cover and cook for 10 – 15 minutes till broccoli is semi-soft. It need not be mushy.
5] If you want, you could also steam the broccoli separately and then add after the onion is browned. This will help retain the bright green colour. Overcooking the broccoli may turn the soup light brown in colour, rather than green.
6] Once the broccoli is steamed, let the mixture cool and then blend it in the mixie or with a hand blender.
7] Transfer the mixture back to the pan/pressure cooker on medium flame. Dissolve the rice flour in water and then slowly add this to the soup. Keep stirring to check consistency. The rice flour mixture helps to thicken the soup.
8] Add the chopped almonds and give a final boil. Serve the soup hot with some garlic or plain toasted bread.
Tip: Replacement for rice flour could be milk or cream
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