Broccoli and potato cooked in vegetable stock and pureed is served with croutons
Ingredients - Serves 4
- Chopped broccoli - 1 cup
- Chopped potato - 1/2 cup
- Chopped onions - 1/2 cup
- Grated ginger - 1 tsp
- Vegetable stock - 2 cups
- Whole milk - 1/2 cup (I used skim milk)
- Oil - 1 tbsp
- Salt and pepper for taste
- Heat the pan with oil add onions and ginger
- Saute well and then add broccoli, potato & salt
- Saute for few minutes and add vegetable stock
- Allow it to boil and simmer until vegetables are cooked
- Cool down and puree it in the blender or mixer along with milk
- Pour the puree to the pan and reheat until just hot but not boiling
- Add pepper and serve hot with croutons
- Broccoli is rich in vitamins, minerals and fiber
- Broccoli is loaded with antioxidants and it helps prevent certain types of cancer
- Per serving = 95 calories approximately
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