Two in a Bowl Soup
by Tarla Dalal
Added to 101 cookbooks
This recipe has been viewed 14987 times
A very delicious soup, that looks extremely different and inviting. Thick potato soup is served in one half of a soup bowl, with the other half filled in by thick, deliciously green broccoli soup. The soups must be thick so they don’t mix in the bowl. Slurp up!
- Heat the oil in a pan, add the garlic and onions and sauté for a few minutes.
- Add the potatoes and sauté for a few more minutes.
- Add 1½ cups of water and salt and simmer till the potatoes are cooked.
- Cool the potato mixture and blend to a smooth purée in a mixer with the milk.
- Add the chilli flakes and keep aside.
- Heat the butter in a pan, add the onion and sauté for a few minutes.
- Add the broccoli and stir for 4 to 5 minutes.
- Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.
- Add 2 cups of water, stirring continuously.
- Simmer till the broccoli is tender and add the salt and pepper.
- Cool slightly and blend to a smooth purée in a mixer.
- Keep aside.
- Re-heat both the soups separately.
- Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation.
- Repeat with three other bowls.
- Serve hot.
- Both the soups should be thick so that they do not mix easily.
Nutrient values per serving
|Vitamin A||385.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||9.3 mg|
|Folic Acid||10.6 mcg|
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