Ingredients
- Broccoli: 1 medium head (~200 g), chopped into florets
- Onion: 1 small, finely chopped
- Garlic: 2-3 cloves, finely chopped
- Low-fat milk: 1 cup (150 ml)
- Water: 1 cup (150 ml)
- Oil: 1 tsp (optional, for sautéing)
- Black pepper: ¼ tsp (adjust to taste)
- Salt: To taste
- Fresh coriander or parsley (for garnish): 1 tsp, chopped
Preparation
Wash the broccoli florets thoroughly and set them aside.
Heat oil in a pot (or skip oil and dry sauté).
Add garlic and onion, and sauté for 1-2 minutes until fragrant and translucent.
Add the broccoli florets and water to the pot.
Cover and simmer on medium heat for 8-10 minutes until the broccoli is tender.
Let the mixture cool slightly. Blend the cooked broccoli, onion, and garlic mixture into a smooth puree using a blender or immersion blender.
Return the blended soup to the pot. Add low-fat milk and stir well.
Heat on low for 2-3 minutes, ensuring it doesn’t boil to preserve the creamy texture.
Add salt and black pepper to taste. Mix well.
Pour the soup into bowls and garnish with fresh coriander or parsley.
Number of serving: Serves 2
Notes
- For a vegan version, replace milk with almond milk or coconut milk.
- Do not overcook broccoli to retain its nutrients and bright green color.
- Adjust the soup consistency by adding more water or milk if needed.
