Broccoli Soup/ Cream of Broccoli Soup

       Broccoli is a healthy vegetable. As everyone knows this vegetable has a strong mustard flavor that makes us to rather strongly dislike this veggie. Previously i had shared Broccoli Rice recipe with you, which does not have the mustard taste.

       This is yet another delicacy made out of Broccoli. Perfectly suits this cool climate.The chicken stock and the celery neutralizes the mustard flavor and you don't feel that you are having broccoli at any sip.

INGREDIENTS:

Broccoli, chopped- 300 grams
Onion, chopped- 1
Celery, chopped- 2 tablespoons (optional)
Chicken broth/ stock-500ml (I have used maggi chicken stock cube- 1 tablet dissolved in 1/2 litre of hot water)
Butter- 2 teaspoons
All purpose flour/ Maida- 1 1/2 tablespoons
Milk- 1 cup
Pepper- 1/4 teaspoon
Bread, diced- 1/2 slice

PROCEDURE:

• Melt a teaspoon of butter in a pan and add the onion and cook for a minute. Then add the celery; cook till both becomes soft and you get the nice aroma. 

• Add the broccoli and chicken broth; cover the vessel with a lid and and simmer till the florets cooks to soft with out leaving the vibrant green color (cut one of the cooking floret using knife. It has to cut easily).
• Transfer the whole mixture in to a blender and make a fine puree.

• In  a deep pan add a teaspoon of butter and add the all purpose flour; cook only  for a minute to avoid the floury taste in the soup.
• Then add the milk and using a wire whisk to combine well without forming any lumps in the cream.
• Allow the milk mixture to boil and become thick creamy consistency by constant  stirring.

• Now add the pureed Broccoli and mix well and allow the whole soup get heated up.
• Season the soup with pepper and salt. Serve with garnishing above prepared cream on top of the soup.

• Cut a slice of bread into cubes and fry/ toast them until golden and serve.(crouton)
• Note: I have not added any salt in this recipe as the stock cube contains enough salt for this soup. You can add salt if you feel you require some more.
• Can replace butter with olive oil and to make it more healthy.

You might also Like Broccoli Rice.     
       

I am linking this recipe to the event, Cook N Share What u Like Event & Giveaway, Healthy Diet Event organised by Priya and hosted by Rafeeda on a title Soups and Salads.

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Oats Soup/ Oats Vegetable Soup

         Oats is always a healthy alternative for regular food. As a soup also,  it tastes better when compared to the normal oats porridge prepared only with milk. This soup is colorful, adds variety to the oats dish and extra nutritious due to the addition of veggies. Suits well especially for this cool climate. Do try this out today…

INGREDIENTS:

Oats- ½ cup

Carrot, chopped- ¼ cup

Beans, chopped- ¼ cup

Sweet corn (fresh or frozen) - ¼ cup

Spring onion- 2 teaspoons (optional)

Water- 1 liter

Pepper- 1 teaspoon

Salt –to taste

Low fat milk- 3 tablespoons

PROCEDURE:

• In a pressure cooker add carrot, beans, sweet corn, oats, water and salt.
• Cook in medium flame till a whistle and switch off the gas.

• When the steam releases open the lid , add milk and switch on the gas.
• When it reaches boiling stage season with pepper and salt before switching off the gas.
• Garnish with spring onion and serve hot.
• Note: If you did not get sweet corn add normal corn along with a pinch of sugar in that soup.
• If you like more milk in the soup increase the quantity of milk added to ¼ cup.
• You can add chopped cabbage or spinach as well if you wish to. 

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Sweet Corn Chicken Soup

      Chinese food is light and easy to digest. Sweet corn chicken soup is the most ordered soup in restaurants. Tasty and feels light. Kids too love this soup. I have explained here, how to make this easy and tasty soup within 15 to 20 minutes. After trying this soup at home you need not wait to visit a restaurant to have this. You can always make it at home. Try this today.         
     

                                

                                                                                                                                                                          

INGREDIENTS

Chicken (bone in)-6 pieces (around 300-400gms)

Sweet corn (fresh/tinned/ frozen )- 5 tablespoons

Milk- 2 tablespoons

Corn flour- 2 teaspoons

Egg white, beaten-1

Spring onion, chopped- 1

Sugar- pinch

Salt- to taste

PROCEDURE

• In a pressure cooker add chicken and pour water level to cover the chicken (around 3 cups) and add salt close the lid and cook on medium flame for about 3 whistles.
• Open the cooker immediately after releasing steam pressure.

• Remove the chicken pieces from stock and shred into small pieces.
• Add the chicken into the chicken stock and turn the stove on.
• Add the sweet corn, sugar and milk bring it to boil.
• Add water into the corn flour and dissolve without lumps.
• Add this cornflour slurry into the boiling soup and stir till the soup thickens.
• Add the beaten egg white a teaspoon at a time and cook for a minute and add spring onions and pepper.
• Note: If you use fresh sweet corn pre-cook for 5 minutes and then add.
• After adding egg don’t let it cook for a long time. Egg might turn rubbery. 

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