Broccoli Soup

Broccoli is a vegetable that belongs to the cabbage family.  It is high in Vitamin C, very nutritious and has anti-cancerous properties.  In order to preserve the nutrients and the benefits of this vegetable, it is recommended to steam or stir fry the vegetable rather than cooking it. 

This soup is prepared from blanched broccoli, which retains all the nutrients and the goodness of the vegetable.  It is easy to prepare, tastes delicious and is one of my brothers-in-law’s own favourite recipe!!

Ingredients to serve 6 people

1 Cup of Broccoli Florets
1  Large Potato
1 Medium Sized Onion
1 Tbs Oil
3-4 Cups water
1 Bunch Fresh Coriander leaves

Broccoli Soup Recipe

Broccoli Soup


Add the florets into a bowl of hot water and blanch the broccoli
( blanch is to plunge the broccoli in hot water for a few seconds and immediately into ice cold water)
Peel and cook the potato
Dice the onions into small pieces and sauté till it turns glassy 
The blanched broccoli, half the quantity of the sauteed onions, some coriander leaves and the boiled potato has to be ground with sufficient water into a smooth paste.
Transfer this to a thick bottomed dish, add water as required so that it is semi liquid in consistency.
Simmer on low heat for at least 10 mins.

Serve hot with neatly cut sprigs of the remainder of the fresh coriander  leaves and sautéed onions dressings.
Add pepper and salt to taste.

Note: Cornflour may be used to thicken the soup instead of the potato
Blanching the vegetable retains the colour and texture.