Two in A Bowl Soup, Potato and Broccoli Soup

Two in a Bowl Soup

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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!

Also try other satiating and comforting thick and creamy soups like Spinach and Mint Soup Mulligatawny Soup and Broccoli and Walnut Soup .

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Two in A Bowl Soup, Potato and Broccoli Soup recipe - How to make Two in A Bowl Soup, Potato and Broccoli Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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For The Potato Soup
1 cup peeled and cubed potatoes
1 tsp chopped garlic (lehsun)
1 cup chopped onions
1 tsp dry red chilli flakes (paprika)
1 1/2 cups milk
2 tbsp oil
salt to taste

For The Broccoli Soup
2 cups broccoli
1/2 onion , chopped
1 tbsp plain flour (maida)
2 tbsp butter
salt to taste

For the potato soup

    For the potato soup
  1. Heat the oil in a pan, add the garlic and onions and sauté for a few minutes.
  2. Add the potatoes and sauté for a few more minutes.
  3. Add 1½ cups of water and salt and simmer till the potatoes are cooked.
  4. Cool the potato mixture and blend to a smooth purée in a mixer with the milk.
  5. Add the chilli flakes and keep aside.

For the broccoli soup

    For the broccoli soup
  1. Heat the butter in a pan, add the onion and sauté for a few minutes.
  2. Add the broccoli and stir for 4 to 5 minutes.
  3. Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.
  4. Add 2 cups of water, stirring continuously.
  5. Simmer till the broccoli is tender and add the salt and pepper.
  6. Cool slightly and blend to a smooth purée in a mixer.
  7. Keep aside.

How to proceed

    How to proceed
  1. Re-heat both the soups separately.
  2. Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation.
  3. Repeat with three other bowls.
  4. Serve hot.

  1. Both the soups should be thick so that they do not mix easily.


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Nutrient values per serving
Energy260 cal
Protein5.5 g
Carbohydrates17 g
Fiber1.2 g
Fat17.4 g
Cholesterol0 mg
Vitamin A1323.1 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C43 mg
Folic Acid31.6 mcg
Calcium213 mg
Iron0.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium72 mg
Potassium282.3 mg
Zinc0.4 mg

RECIPE SOURCE : 7 Dinner MenusBuy this cookbook

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