Sanjeev Kapoor

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Cream Of Broccoli And Burnt Garlic Soup

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A tasty and healthy soup with flavour of burnt garlic.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Cream Of Broccoli And Burnt Garlic Soup

Main Ingredients

Broccoli, Garlic

Cuisine

Continental

Course

Soup

Level Of Cooking

Medium

Calories

183.5

Carbohydrates

16.685

Protein

5.625

Fat

7.035

Fibers

2.09

Ingredients

  • Broccoli cut into florets
    1 medium
  • Garlic halved horizontally
    10-12 cloves
  • Olive oil
    2 teaspoons
  • Onion chopped
    1 medium
  • Bay leaf
    1
  • Potato peeled and chopped finely
    1 medium
  • Vegetable stock
    3 cups
  • Salt
    to taste
  • Black pepper powder
    to taste
  • Milk
    1 cup
  • Red capsicum chopped
    1 small

Method

Step 1


Heat one teaspoon olive oil in a pan, add garlic and sauté till the garlic is burnt. Add onion and bay leaf and continue to sauté for a minute. Add potato, vegetable stock, salt and pepper powder.

Step 2


When the mixture comes to a boil, cover and cook till the potatoes are done. Remove the bay leaf and add broccoli florets. Stir and bring it to a boil again. Simmer for two minutes.

Step 3


Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and blend in a blender till smooth. Add milk and bring it to a boil.

Step 4


Heat remaining olive oil in another pan, add red capsicum and sauté for a minute.

Step 5


Serve the soup piping hot in individual soup bowls, garnished with the red capsicum.

Chef Tip

To prepare vegetable stock, in a pan add chopped carrot, celery, onion, tomato, cabbage and bay leaf along with water. Boil it for fifteen minutes and strain the liquid and use as vegetable stock. 

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