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.
Ingredient
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
Directions:
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.
Note:
Adjust seasoning according to
taste.
Add vegetables of your choice.
