Cream of Broccoli Soup

Broccoli belongs to the cauliflower family and tastes great even when just steamed with salt and pepper sprinkled over it. It is said to be a good source of Vitamin C and dietary fiber. Research also says that broccoli consumption can prevent heart disease.

I am now a big fan of broccoli, given that it is inevitable in Chinese Vegetarian food, which is the easiest, most commonly available option for vegetarians living in Singapore.

I've seen my mom add milk to soups in order to give it a creamy texture. I wanted to try how broccoli puree would taste when mixed with milk and finally came up with this recipe.

Ingredients -

Broccoli florets - 1 bunch
Yellow onion (I prefer it to red onion as it is sweeter) - 1/2 , chopped
Half of a Boiled potato (This is used as a thickener)

Milk - 2 cups
White Pepper - 1/2 tsp
Salt - to taste
Butter - 2 tbsp
Italian herbs (optional) -1/2 tsp
Fresh Cream (optional) - 1 tbsp



How I Made It -

1. Melt butter in a pan.
2. Add chopped onions and fry for a while.
3. Add broccoli florets of a medium sized bunch, mash and add the boiled potato and add enough water to cover the veggies. Add salt. Cover and let them cook.

4. Once cooked, let them cool.
5. Add white pepper and blend them in a mixer to a nice paste. Add water if it's too thick.

6. Pour the blended creamy mix back into the pan and add milk to it.
7. Add a pinch or two of mixed Italian herbs like Thyme, Rosemary, Basil, Oregano. This is entirely optional but I like to use this.

8. Boil the mixture and stir for a few mins and Voila! your cream of broccoli soup is ready.
9. Finally, you can stir in 1 tbsp of fresh cream, but that's optional again.