Broccoli Soup
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4 Servings ~ 15 Minutes
  • 3 cups chopped Broccoli (stems and florets)
  • 1/2 medium onion, chopped
  • 1 Garlic Clove, chopped
  • 1 Tsp Chopped Coriander
  • 3 cups Water
  • Salt and Pepper powder to taste
  • 1/2 Tbsp Butter
  • 1/2 Tbsp Extra-Virgin Olive Oil

Broccoli Soup – Another Variety


Broccoli is one of those wonder foods that can seemingly help with just about every health problem. In this case it provides relief due to the substance it contains called sulforaphane, which is showing promising signs of being able to limit some of the damage done to joints. The omega-3 is also a great addition to your diet, as they’ve been shown to help reduce inflammation and thus ease arthritis pain.

Another simple variation of the Broccoli Soup that I have posted before. This is ready in under 15 minutes as I have used the pressure cooker rather than an open pot.

Method:

– Cut the broccoli into florets and its stalks chopped. Wash and keep aside.
– Heat butter and oil in a small pressure cooker over medium heat until the butter melts.
– Add onion stirring occasionally, until softened, 4 to 6 minutes. Add garlic and coriander; cook, stirring, until fragrant, about 10 seconds.
– Stir in broccoli. Add water. Cover lid and cook for 1 whistle.
– Allow pressure to release and allow to cool.
– Puree the soup in a blender until smooth.
– Return the puree to the pressure cooker and season with salt and pepper.
– Heat it (do not allow to boil).
– Serve with Bread Sticks.

Note:

You can use fresh thyme or parsley instead of Coriander.
– Also 1/2 Cup of Half and Half can be added.
– You can reserve few chunks of steamed broccoli and add before serving.