BROCCOLI SOUP RECIPE

INGREDIENTS

• 3 to 3.5 cups water

• ¼ teaspoon salt

• 200 to 250 grams broccoli – 1 medium broccoli head, chopped

• 2 tablespoons Butter or olive oil

• ¼ to ½ teaspoon chopped garlic or 1 to 2 garlic cloves

• ¼ cup chopped onions or 1 small onion

• 1 to 1.5 tablespoons of all-purpose flour or whole wheat flour

• 1.5 cups water or vegetable stock

• 1.5 cups whole milk

• ¼ teaspoon dry oregano or any of your favorite dried or fresh herbs

• 1 pinch of grated nutmeg or ground nutmeg

• Salt as required

• Crushed black pepper as required

METHOD

1. Break broccoli into small or medium florets.

2. Boil water with salt in a pot.

3. Turn off the heat and add broccoli florets.

4. Blanch for 15-20 seconds, then drain.

5. Reserve some florets for garnish.

6. Heat butter in a pan, sauté onions and garlic until soft.

7. Add flour, and sauté for 2 minutes on low heat.

8. Add drained broccoli, and mix well.

9. Add water or vegetable stock, stir, and cover.

10. Simmer for 6-7 minutes until broccoli is tender.

11. Heat milk on the stovetop or microwave (do not boil).

12. Blend the soup mixture until smooth using an immersion blender.

13. Add hot milk to the pureed soup, and mix well.

14. Simmer on low heat.

15. Add oregano or herbs (1-2 tsp).

16. Gently heat through, no need to boil.

17. Season with salt, pepper, and nutmeg.

18. Pour soup into bowls, and garnish with broccoli florets.

19. Serve hot, with toasted bread or baguette.

BEETROOT SOUP RECIPE

INGREDIENTS

• 1 cup beetroot (chopped), peeled

• 1 cup Bottle gourd (ghiya) (chopped), peeled

• 1/2 cup Onion, chopped

• 1/2 cup Tomato, chopped

• 1/2 cup Potato (chopped), peeled

• 1/2 tsp Sugar

• to taste Salt

• 1/4 tsp Black pepper, powdered

• Cream

• For garnishing Coriander leaves, chopped

METHOD

1. Place beetroot, bottle gourd, onion, tomato, and potato with 2 cups of water in a pan.

2. Bring to a boil, then simmer until vegetables are soft.

3. Cool, blend, and strain through a sieve.

4. Add sugar, salt, and black pepper.

5. Serve hot or chilled, garnished with cream and coriander leaves.

LEMON CORIANDER SOUP RECIPE

INGREDIENTS

• 1 tbsp toasted sesame or neutral oil

• 1 tsp finely chopped ginger (or 1-inch piece)

• 1 tsp finely chopped garlic (or 3-4 cloves)

• ¼ cup chopped spring onion whites (or 2 small onions)

• ¼ to ⅓ cup finely chopped carrots (or 1 small carrot)

• 1 to 1.25 cups chopped white button mushrooms (or 4-5 mushrooms)

• ½ tsp chopped green chili

• 1 lemongrass stalk (optional)

• Crushed black pepper and salt to taste

• 4 cups water or vegetable stock

• 2 tbsp lemon juice (or to taste)

• ⅓ cup chopped coriander leaves

• 1 to 2 tbsp chopped spring onion greens (optional)

• 1 tbsp coriander leaves (optional)

• 4 lemon slices (optional)

METHOD

1. Rinse and chop spring onions, mushrooms, carrots, ginger, garlic, green chilies, and coriander leaves.

2. Heat 1 tbsp oil in a pan on low-medium heat.

3. Add ginger, garlic, and green chilli, and sauté until aromatic (do not brown).

4. Add chopped spring onion whites, and sauté for 1 minute.

5. Add chopped carrots, mushrooms, and optional mixed veggies.

6. Stir fry for 3 minutes on medium-low heat.

7. Add 4 cups water (or vegetable stock) and chopped lemongrass.

8. Season with black pepper and salt to taste.

9. Cover and simmer until carrots and mushrooms are tender.

10. Add ⅓ cup coriander leaves and 2 tbsp lemon juice (adjust to taste).

11. Stir, turn off the heat, and add spring onion greens.

12. Remove lemongrass stalks before serving.

13. Serve hot in bowls, garnish with spring onion greens, lemon slices, and crushed black pepper.