April 16, 2024
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      wellhealthorganic.com

Broccoli Soup Recipe

wellhealthorganic.com Broccoli Soup Recipe: Indulge in the ultimate comfort dish for chilly winter evenings – Cream of Broccoli Soup. With a prep time of just ten minutes and a cook time of twenty, totaling to a mere thirty minutes, this recipe is a quick fix for those busy weeknight dinners. Plus, it’s all made in one pot, keeping cleanup hassle-free.

Broccoli Soup Recipe

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Cuisine: World
  • Course: Side Dish, Starters
  • Diet: Vegetarian
  • Difficulty Level: Moderate

Ingredients:

For blanching broccoli:

  1. 3 to 3.5 cups water
  2. ¼ teaspoon salt
  3. 200 to 250 grams broccoli

Other ingredients:

  1. 2 tablespoons Butter or olive oil
  2. ¼ to ½ teaspoon chopped garlic
  3. ¼ cup chopped onions 
  4. 1 to 1.5 tablespoon all-purpose flour or whole wheat flour
  5. 1.5 cups water or vegetable stock
  6. 1.5 cups whole milk
  7. ¼ teaspoon dry oregano or any favorite dried or fresh herbs
  8. 1 pinch grated nutmeg or ground nutmeg
  9. Salt, as required
  10. Crushed black pepper, as required

Also Read: Parwal Ki Sabji

Instructions:

Blanching broccoli florets:

  1. Break broccoli into small or medium-sized florets or chop them.
  2. Heat water with salt in a pot until vigorously boiling.
  3. Switch off the heat and incorporate the broccoli florets.
  4. Blanch for about 15 to 20 seconds, then drain the florets. Reserve a few for garnish.
  5. Blanching is essential for removing insects from the broccoli.

Sautéing:

  1. Heat butter in a saucepan. Sauté onions and garlic until softened.
  2. Add flour. Stirring often, sauté for 2 minutes on low heat.

Cooking broccoli:

  1. Add drained broccoli, mix well.
  2. Add water or vegetable stock, thoroughly mix, and cover the pan.
  3. Simmer until broccoli is cooked well and tender, about 6 to 7 minutes. Check occasionally.

Heating milk:

  1. Heat milk on the stovetop or in the microwave until warm, no need to boil.

Pureeing broccoli soup mixture:

  1. When slightly hot, blend the soup until smooth using an immersion hand blender in the same saucepan or a regular blender.

Making cream of broccoli soup:

  1. Mix in the hot milk with the pureed soup until well combined.
  2. Keep the soup pan on low heat, simmer.
  3. Season with oregano or any desired herbs. Gently heat through, stirring occasionally.
  4. Season the soup with salt, freshly ground black pepper, and a pinch of nutmeg.

Also Read: Greek Yogurt

Serving:

  • Pour soup into bowls and garnish with broccoli florets.
  • Serve hot, alone, or with toasted buttered bread or baguette.

Serving suggestions:

  • Instead of broccoli florets, garnish with bread croutons, cream, cheese, or fresh herbs like parsley, basil, or cilantro.

Storage:

  • Store any leftover or make-ahead soup in an airtight container in the refrigerator.
  • Properly stored, the soup will last for 2 to 3 days in the fridge or up to 1 to 2 months in the freezer.

Notes:

  • Use fresh broccoli if possible, cut into small pieces for easier blending.
  • Frozen broccoli can be used but thaw it before pureeing.
  • Make ahead and freeze for up to 1 to 2 months.
  • For a vegan version, use almond milk or lite coconut milk, warmed but not boiled, to preserve their flavors.