Broccoli Soup
Servings 4 people
Ingredients
- 1 tbsp butter
- 1 medium onion finely chopped
- 200 g mushroom chopped
- 1 tbsp all purpose flour maida
- 4 cups water more if required
- 1 tsp salt
- 1 tsp black pepper
- 1 cup broccoli florets
- 1/2 cup carrot grated
- 200 g tofu grated
- 1/4 cup cheddar cheese grated
- handful parsley finely chopped
Instructions
- Heat a deep pan or pot over medium heat. Add 1 tbsp butter and let it melt.
- Add the finely chopped onion and sauté until soft and translucent (2–3 minutes).
- Add the chopped mushrooms to the pan.
- Cook until they soften and release their moisture (5 minutes).
- Stir occasionally to prevent sticking.
- Sprinkle 1 tbsp all-purpose flour over the mushrooms and mix well.
- Cook for 1 minute, stirring continuously.
- Pour in 4 cups of water (or broth) and bring it to a boil. Reduce the heat and use a hand blender to blend until smooth.
- Stir in 1 tsp salt and 1 tsp black pepper powder.
- Add garlic powder or minced garlic for more flavor (optional).
- Add broccoli, grated carrots, and grated tofu to the soup. Cover and cook for 10–12 minutes until the broccoli is soft.
- Stir in ¼ cup grated cheddar cheese until melted.Taste and adjust seasoning if needed.
- Sprinkle chopped parsley on top.
- Ladle the soup into bowls and serve hot.Garnish with extra cheese, croutons, or a drizzle of olive oil.