Cream Of Broccoli Soup, Veg Broccoli Soup Recipe
by Tarla Dalal
Added to 199 cookbooks
This recipe has been viewed 80183 times
A creamy, delicious soup that can be enjoyed hot during winters. Broccoli is a great way to add iron into your diet, and this soup is just the perfect way to include broccoli in your meals, especially if your family likes drinking up Soups .
Mildly flavoured with nutmeg and fresh pepper, this soup looks attractive because of its fresh, green colour. Serve it hot garnished with blanched broccoli florets.
- Heat 1½ tbsp of butter in a deep pan, add the onions and sauté on a medium flame for a minute.
- Add ¾th of the broccoli and sauté on a medium flame for a few minutes.
- Add the white stock and cook on a medium flame till the broccoli is cooked. Remove and keep aside to cool.
- Blend in a mixer to a smooth purée. Keep aside.
- Heat the remaining 1½ tbsp of butter in another deep pan, add the flour and sauté on a medium flame for a minute taking care that the flour does not discolour.
- Add the milk and simmer for 5 minutes, while stirring continuously.
- Add the salt, pepper and nutmeg powder and mix well.
- Add the broccoli purée, mix well and simmer for another 3 to 4 minutes.
- Serve hot garnished with broccoli florets.
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Nutrient values per serving
| Energy | 167 cal |
| Protein | 4.4 g |
| Carbohydrates | 9.8 g |
| Fiber | 0.5 g |
| Fat | 10.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 493.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 12.2 mg |
| Folic Acid | 10.7 mcg |
| Calcium | 190 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 67.7 mg |
| Potassium | 135.1 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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No review of this type was found
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