Chilly mornings, blanket cuddles, and countless rounds of hot beverages are an indulgence rarely experienced by Mumbaikars. As others complain of frozen coconut oil and frosty breaths, we longingly pray for a slight nip in the air, if at all. Imagine our delight then when winters came calling, finally, a couple of days ago. Out came our sweaters smelling of mothballs and nostalgia while our kitchens went overboard with winter special foods. Today’s special at home was a healthy Broccoli soup loaded with vegetables. It turned out great, hence sharing the recipe with my readers too.
Although broccoli is available year-round, it is ideally a cool-season vegetable. Likewise, regular orange tasteless carrots are replaced with red, sweet, and soft ones during winters. Pumpkin, extremely nutritious, is also a staple at our home. I had all three in my refrigerator and decided to combine them to make this Cream of Broccoli Soup. It has no refined flour for thickening, readily available ingredients, and is easy to make. Let’s get going!
Cream of Broccoli Soup with Vegetables
Broccoli florets – 2 cups
Carrots (diced) – ½ cup
Pumpkin (diced) – ½ cup
Milk – Half cup
Wheat flour – 1 tbsp
Butter – 2 tbsp
Garlic (chopped) – 1 tsp
Onion (chopped) – 1 medium
Black pepper – ½ tsp
Salt to taste
Water as required
Fresh cream – 1 tsp
1. Boil water in a pan with some salt and add broccoli, carrots, and pumpkin to it. Turn off the flame and blanch them for 2-3 minutes. Later, drain the water but don’t discard it. Keep 2-3 broccoli florets aside for garnish.
2. Heat the same pan and add butter to it. Let it melt, then add chopped garlic, onion, and black pepper. Sauté till they lose their raw smell, then add the wheat flour. Let it roast till it gets cooked too.
3. Next, add all the vegetables, salt, and required quantity of the saved water to the pan. Cover and let the mixture cook for 8-10 minutes, then turn off the flame.
4. Blend the cooled mixture with a hand blender till it all comes together. This will have a thick consistency.
5. Put it back in the pan and add milk to it. Bring the soup to a boil.
6. Your Cream of Broccoli Soup is ready! Garnish it with saved broccoli florets and a dash of cream.
This Cream of Broccoli Soup has subtle flavours and is a perfect companion for a cold evening. It is also high in fiber, protein, vitamins, iron, and other essential nutrients, while fat is in a limited amount. You can follow it up with rice preparation, vegetable parathas, daliya, or pasta (like I did on kids’ demand).
You can pack this soup for lunch or carry it while travelling. It is filling and will curb your hunger for at least an hour. Also, it’s a blessing for moms who struggle to make their kids eat vegetables. Try this out and thank me later!
What winter special recipes are you trying out this year? Do you have any traditional ones like undhiyu or bajre ka khichda? Do share with me.
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