Cream of Broccoli Soup

Ingredients

• 350 grams broccoli, cut into small florets
• 2 teaspoons butter
• 10 garlic cloves
• 1 medium onion, chopped
• 1 bay leaf
• 1 medium potato, finely chopped
• 4 cups vegetable stock
• Salt to taste
• Black pepper powder to taste
• 1 cup Milk
• 1 small red capsicum, chopped
• 1 teaspoon dried mixed herbs

Method

1. Heat one teaspoon butter in a non-stick pan. Crush five garlic cloves and add. Sauté till translucent. Add the onion and bay leaf and continue to sauté for a minute.
2. Add the potato, vegetable stock, salt and pepper powder. When the mixture comes to a boil, cover and cook till the potato is done. Remove the bay leaf and add the broccoli florets. Stir and bring it to a boil again. Simmer for two minutes.
3. Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and then blend in a blender till smooth. Add the milk and bring it to a boil.
4. Heat the remaining butter in another non-stick pan. Chop the remaining garlic cloves and add along with the red capsicum, mixed herbs and sauté for half a minute.
5. Serve the soup piping hot in individual soup bowls, garnished with the red capsicum-garlic mixture.

Nutrition Info