Easy Broccoli and Mushroom soup

Easy mushroom and broccoli recipe

This is a very quick, easy and healthy recipe of having a filling broccoli and mushroom soup. Been thinking of making this soup and coincidentally it was a 'soup theme' week in one of the cookery groups I am in. Hence just experimented with this recipe of my own.

Wanted to write this recipe as soon as possible before I forget the measurements :)

Ingredients

Broccoli florets- 2 cups

Button mushrooms - 1 cup

Onion - half of one med size 

Garlic - 2-3 cloves

Water - 1 cup

Celery sticks - 1-2 small ones

Salt, pepper, herb seasonings

Milk - 1 cup

Olive oil- 1 tspn

Butter - 1tspn

Flour - 1 tspn

Method

• Wash the broccoli and mushrooms well and measure out the required proportions and keep aside.
• Saute the onion and garlic in a bit of olive oil until soft in a pressure pan.
• Add roughly chopped mushrooms and saute until the water is removed from the mushrooms.
• Add chopped broccoli ,water and celery sticks and close the lid, cook it in the pressure cooker for one or 2 whistles.
• Remove the celery sticks and discard and then liquidize the mixture
• Make a thin white sauce by heating a spoon of butter in a pan, add a spoon of whole wheat flour and pour in the milk, whisk well and pour this into the soup.
• Season the soup with salt, pepper and herbs of your choice.
• I threw in some bagel chips instead of croutons for that perfect crunch in the soup :)

enjoy! 

Roasted pumpkin soup

This is one of my kids favourite and I keep making it often for their evening snack. It’s very easy to make it and of course tasty too. All you need is an oven and a blender :)

Pumpkin - 500 gms

Onion - one big one 

Olive oil - 2 tbsps.

Milk - 2 cups

Salt and pepper

Fresh cream or cheese bits or grated cheese

Method

Preheat the oven to 200 degrees Celsius

Wash and peel the pumpkin into cubes and arrange in the baking tray. Peel and chop the onions also into cubes and throw in the tray. Drizzle 2 tablespoons of olive oil over the vegs and mix and spread it evenly in the tray.

Now keep the tray in the oven and bake for around 30 minutes or until the vegetables are soft when poked with a fork.

Remove the tray from the oven and let it cool for couple of minutes.

Once the vegs are cooled throw it in a blender and pour milk to blend it 

Blend it and then strain.

You can bring back the mixture over the stove to make it hot or warm and then garnish with grated cheese, salt and pepper and serve hot!

You can replace milk with veg stock or chicken stock and serve the soup with sour cream as well !!

Broccoli soup

First thing I would say about this soup is it is very easy to make and tasty too, and how I love that vibrant green colour of the soup. And yea this was made for my kid's evening snack and it was garnished with  home made tomato garlic bread croutons, and yea kids enjoyed it.

Following is the recipe

Ingredients
Broccoli head - one
Garlic - 2-3 cloves
Ginger - a small piece
Onion - one med size
Milk - 1.5 cups
Salt and pepper
Bread croutons

Method
Wash the broccoli florets in hot water with salt and turmeric powder, throw in a pressure cooker along with coarsely chopped onion, garlic and ginger and also add half cup of water and half cup of milk. Pressure cook for one whistle in high flame and remove from stove. Open the lid of the cooker and blend the ingredients, I used a hand blender for blending. Add the remaining milk, salt and pepper powder.

At this stage if you want your soup slightly thick mix a tspn of corn flour or arrowroot powder in a 1/4 cup of water and add to this and bring it back to flame and let it boil while the soup thickens. (I skipped this step). Alternately you can add cream instead of milk if you want a thicker soup and avoid corn flour.

Serve hot with toasted bread croutons and a dollop of butter.
Enjoy! :)