Broccoli Soup/ Vegetable Soup
It’s not monsoon now but soups are welcome anytime of the year at my home. Having said that I had done this broccoli soup months ago, I wanted to share recipe for those planning for light meal every night believe me this is wholesome, lip smacking, healthy dish you can add to your list and it is light on tummy.
There is always something missing when we fly away from home country whatsoever the reason behind it. Adjusting to new culture, food, and ethnicity is not so easy task. I always miss food prepared by my mommy, that affection, warmth and miss being her toddler. Broccoli is one such wonder vegetable rich in vitamins that can be eaten raw in salads, boiled or stir fried. I don’t find this tiny heads of broccoli in this summer may be either its seasonal vegetable or the supply has stopped in local market.
Vegetable stock is not required in this recipe as vegetables are being added directly and stir fried and boiled to perfection. This was my experiment in kitchen to use up the broccoli sitting in refrigerator for long time and turned out to be yummilicious.
½ cup vegetables (beans, carrot, sweet corn)
1 small head broccoli (10 florets)
3 garlic cloves, minced
2-3 tsp olive oil/veg oil
1 tsp black pepper powder
½ tsp chilli powder
3 tbsp corn starch
1 large egg (optional)
Salt to taste
Step 1: Roughly chop vegetables. Mix corn starch in about half cup of water and set aside.
Step 2: Heat oil in a sauce pan, saute garlic in low heat. Add vegetables and stir for two minutes, add salt, stir, add 4 cups water and bring it to boil.
Step 3: Add pepper and chilli powder. Simmer for 8 to 10 minutes. Add broccoli and boil further for 2 minutes.
Step 3: Stir in cornstarch and cook further until it thickens to your desired consistency, this won’t take more than five minutes
Step 4: Add slightly beaten egg stirring continuously and let it boil for 2 minutes and turn off.
Adjust seasoning according to taste.
Add vegetables of your choice.