Broccoli Cappuccino

A lovely green and delicious, the taste of this beverage will linger on and on. This is a Sanjeev Kapoor exclusive recipe.

New Update
Broccoli Cappuccino

Main Ingredients Broccoli, Vegetable stock
Cuisine Fusion
Course Beverages
Prep Time 0-5 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Broccoli Cappuccino

  • 1 medium Broccoli separated into florets
  • 2 cups Vegetable stock
  • 3 tablespoons Butter
  • 1 tablespoon Refined flour (maida)
  • 4 cups Milk
  • to taste Salt
  • Crushed black peppercorns 1 teaspoon + for sprinkling


  1. Heat vegetable stock in a deep-nonstick pan. Add broccoli florets, mix well and cook on low heat for 4-5 minutes.
  2. Heat 2 tablespoons butter in another non-stick pan. Add refined flour and mix well. Saute for 2 minutes. Add 3 cups milk and stir continuously so that there are no lumps formed.
  3. Add salt and 1 teaspoon crushed peppercorns, mix and simmer for 4-5 minutes.
  4. Once the broccoli is cooked, switch off heat, strain the broccoli florets and put into a mixer jar. Add a little of the stockand grind to a fine puree.
  5. Strain the pureeand into the white sauce, mix well and cook for 2-3 minutes.
  6. Heat remaining milk in another deep non-stick pan. Add remaining butter and bring it to a boil. Take the pan off the heat and blend with a hand blender to create foam.
  7. Pour broccoli soup into teacups, top with foam and sprinkle crushed peppercorns on top. Serve immediately.