Saturday, 19 November 2011

Broccoli Soup

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

    Nutritional Information
    • 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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