How to make Cream Of Broccoli And Burnt Garlic Soup Recipe - A tasty and healthy soup with flavour of burnt garlic.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Broccoli ( ब्रोक्ली/ विलायती गोभी ) , Garlic ( लहसुन )

Cuisine : Continental

Course : Soup

Cream Of Broccoli And Burnt Garlic Soup

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

For more recipes related to Cream Of Broccoli And Burnt Garlic Soup checkout Broccoli Soup , Cream of Broccoli Soup . You can also find more Soup recipes like Mixed Vegetable Soup, Ginger, Chicken And Coconut Soup, Tomato and Pumpkin Cappuccino, Vegetable Clear Soup. Or try out these recipes from Continental Cuisine like Citrus Ice Cream, Fruit And Nut Cake, Perfect French Fries, Devilled Sausages.

Cream Of Broccoli And Burnt Garlic Soup Recipe Card

Cream Of Broccoli And Burnt Garlic Soup

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Cream Of Broccoli And Burnt Garlic Soup

  • Broccoli cut into florets 1 medium

  • Garlic halved horizontally 10-12 cloves

  • Olive oil 2 teaspoons

  • Onion chopped 1 medium

  • Bay leaf 1

  • Potato peeled and chopped finely 1 medium

  • Vegetable stock 3 cups

  • Salt to taste

  • Black pepper powder to taste

  • Milk 1 cup

  • Red capsicum chopped 1 small


Step 1

Heat one teaspoon olive oil in a pan, add garlic and sauté till the garlic is burnt. Add onion and bay leaf and continue to sauté for a minute. Add potato, vegetable stock, salt and pepper powder.

Step 2

When the mixture comes to a boil, cover and cook till the potatoes are done. Remove the bay leaf and add broccoli florets. Stir and bring it to a boil again. Simmer for two minutes.

Step 3

Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and blend in a blender till smooth. Add milk and bring it to a boil.

Step 4

Heat remaining olive oil in another pan, add red capsicum and sauté for a minute.

Step 5

Serve the soup piping hot in individual soup bowls, garnished with the red capsicum.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.