Creamy Broccoli Soup – Guest Post for Sujatha

Couple of months back my friend Sujatha from SpicesNTreat asked me for a guest post, I happily accepted:-)

It took me a while (more than that;-)) to send her the recipe. With my LO running around my legs its difficult to capture pictures and draft. The moment I take the camera he comes behind me:-) Luckily my friends understand my position and do not mind the delay.

I have 2 more posts pending to be sent for my friends, hope I will manage to send it soon:-)

Coming back to this guest post, Few words from Sujatha about her space

“My blog is all about simple and interesting vegetarian recipes and related stories”

Hop on to her space for the recipe:

http://spicesntreats.blogspot.com/2015/01/creamy-broccoli-soup-guest-post-by-vidya.html?m=1

Creamy Broccoli Soup

Ingredients:

Broccoli – 1, big cut into florets

Onion – 1/2, thinely sliced

Garlic – 1 pod

Potato – 1, small peeled and cut into big chunks

Water – 2 cups

Butter – 1 tsp

Olive oil – 1 tsp

black pepper – to taste

Kosher Salt – as needed

Heavy whipping cream – 3 tbsp

Cheese – 3 tbsp

Method:

• Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
• Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan

• Transfer the puree to the same pan containing vegetable stock, mix well. Add salt, pepper, and cream. Cook in low heat to avoid curdling. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

My Notes:

• Instead of broccoli, cauliflower can also be used
• Instead of cream, milk can be used
• If you decide to go vegan, use avocado for the creamy texture and replace butter with oil
• Instead of kosher salt, regular salt can also be used