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Broccoli Soup

February 23, 2014

Broccoli –  Not a ‘desi’ vegetable, belongs to the same family as cauliflower.  Rich in anti-oxidants and Vitamin ‘C’ I like to include the healthy broccoli somehow or other in my weekly menu.  There are many kinds of recipes to do broccoli the desi way – usili, the south Indian style is unique. The broccoli curry is another option.  But unlike in cauliflower, the florets in broccoli are crispier and the stem not softer.  So cooking broccoli the indian way is somewhat tricky.

So I chose the simplest and tastiest route to include broccoli in our diet – which is by way of a rich, thick soup. Interesting enough.



Broccoli – 1

Onion – 1 small size

Garlic – 1 or 2


Milk – 1 cup

Cream (optional) (for topping)

Salt to taste

Olive oil – 1 tsp

Black or While pepper powder – for garnishing


Chop the broccoli into little florets and wash thoroughly and keep aside.

Chop the onion and the garlic.  We are including garlic in the soup because broccoli is also known for its gastric content.  Garlic offsets the gastric effects in broccoli.

Take a wok, add a tsp of olive oil to it and heat it.  Add the chopped onion first, then the garlic and the broccoli florets finally.  Stir-fry for a few minutes until the raw taste of broccoli wears off but not too much.

Let cool and grind into a fine paste in blender, adding water.

Bring milk to boil and keep aside (separately).

Add the broccoli paste once again to the wok and heat in a low flame so the rest of the raw taste complete wears off.  This is not, though, necessary.  Add more water if required.

Add the boiled milk now and slow cook and let the creamy soup come to boil once again.

Depending on the consistency we want, milk and water added can be varied.

Add salt and stir well.

Rich and creamy broccoli soup is ready to serve.

This quantity serves three easily.

Garnish with black/white pepper powder and top with fresh cream (optional) before serving hot, hot.


From → Vegetarian

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