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Creamy Broccoli Soup

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Ingredients
  Broccoli florets 5 Cup (80 tbs)
  Olive oil/Veg oil 1 1⁄2 Tablespoon
  Finely chopped yellow onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Canned vegetable broth 43 1⁄2 Ounce (3 cans, 14 1/2 ounce each)
  Raw long grain rice 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Nutmeg powder 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bell pepper 1 , cut into strips
Directions

MAKING
1. In a medium sized sauce pan, place water for boiling.
2. Add 1 cup broccoli and blanch for 3 minutes.
3. Strain and place on to chilled water for few seconds. Drain and keep aside.
4. In a medium sized sauce pan, heat olive oil.
5. Add onion and garlic. Mix well and saute on a medium flame till onions turn translucent.
6. Add remaining 5 cups broccoli, rice, salt, pepper and nutmeg> Mix well and bring to a boil.
7. Once boiled, reduce flame and simmer for 20 minutes. Keep aside to cool.
8. Once cooled, place in electric mixer and blend till smooth.
9. Reheat and remove on to individual soup bowls.

SERVING
10. Garnish each soup bowl with blanched broccoli, oregano, bell pepper and cheese. Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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