Earlier in the week I had bought a big broccoli flower. It was sheer peer pressure that made me buy it because at the vegetable counter, my friend kept on telling me how she loves broccoli, how it is one of the healthiest vegetables. So there I was armed with a big floret. Every day I would open my fridge to see what’s in there while planning for dinner and conveniently ignore the broccoli… but by yesterday it was time I did something with it. It is slowly getting chillier here, especially in the evenings. As a result soup dinners are back on the menu and I opened my big book of soups.
Broccoli is a power house vegetable. Most of my friends (including me) have vitamin D deficiency and need to take supplements. Broccoli is one of the few foods that is rich in both vitamin K and vitamin A, two essential vitamins to keep Vitamin D deficiency in check. I have to include more of it in my daily diet.
I realised, for me the best way to enjoy the warm flavours and health benefits of Broccoli is through a creamy broccoli soup. In most recipes, they use stilton cheese in the soup. In this recipe I used skimmed milk to make the soup lighter (on calories).
Cream of Broccoli soup
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 3
250gms Broccoli, cut into small florets and thoroughly washed
1 medium size potato, chopped
1 large onion, chopped
2 tbsps butter
750 ml vegetable stock
Salt and freshly ground pepper to taste
Nutmeg powder to taste
400 ml skimmed milk
1 tbsp cornflour
Croutons to garnish
- Melt butter in a large saucepan. Add potatoes and stir well. Cook covered over low heat for a couple of minutes.
- Add chopped onions and cook covered for about 5 minutes. If the potatoes start to stick to the pan, add a little stock.
- Add broccoli florets; mix well and cook covered for further 5 minutes.
- Increase the heat to medium, pour in the stock and bring to a boil. Reduce the heat to low, season with salt and pepper, re-cover and simmer for 15 minutes, until the vegetables are tender.
- Remove from heat and leave to cool slightly. Blend to a smooth purée and return to heat.
- Meanwhile mix cornflour with a little milk. Boil remaining milk in another saucepan. Once the milk boils add the cornflour mix and stir well. Add the milk mixture to the soup and simmer for another 3-4 minutes.
- Remove from heat and adjust the seasoning if necessary.
- Ladle into bowls, grate some fresh nutmeg on to the soups and sprinkle with croutons.
Serve immediately with some warm bread.