Broccoli Soup

I must credit this recipe to Sharan India. The Sharan website has several wonderful recipes, all WFPBNO. I credit my vegan journey completely to Sharan and Dr. Nandita Shah. I often try out the recipes from the Sharan website – all of them are really wonderful recipes. This broccoli soup pampers you so much that you get transported to seventh heaven. And it is very simple to prepare too. My helpers at home were not used to soups till now. A soup used to be a once-a-year occasion with only one or two recipes – mixed vegetable or raw papaya. But since I began experimenting with soups this winter, this broccoli soup has become a superhit. Every time I discuss the menu for the following day, this soup suggestion always pops up. So, you can imagine how widespread it’s appeal is.

Broccoli Soup

5 cups roughly chopped broccoli
2 cloves garlic, chopped
1/4 cup diced onion
1″ piece fresh unpeeled ginger
3 cups diced unpeeled potatoes
2-3 cups water
1/4 cup freshly chopped parsley. to flavour and garnish
1 tsp salt
1/2 tsp black pepper powder
1 cup plant based milk of your choice
Heat a deep pot on medium flame
Add garlic, ginger and onion
Mix well
Sauté till the onion turns translucent
Add broccoli, potatoes and enough water to cover the vegetables
Add about half the parley (reserving the rest for garnishing)
Add salt and black pepper powder
Mix well and let it come to a boil
Cover and cook for 20 minutes or till potatoes are tender
Transfer to a blender to puree the soup
Return the soup to the pot
Add the milk, stir and heat gently (do not boil)
Remove from flame and garnish with the remaining parsley
Serve hot

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