Mushroom and Broccoli Soup Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli | 1, chopped |
| Button mushrooms | 200 grams, chopped |
| Cumin | 1 teaspoon |
| Whole black pepper | 2 teaspoons |
| Salt | To taste |
| Cream | 2 tablespoons |
| Fresh coriander | As needed |
| Oil | 1 teaspoon |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | Approx. 4g |
| Carbohydrates | Approx. 10g |
| Fat | Approx. 10g |
| Fiber | Approx. 3g |
Instructions
- Preparation: Begin by thoroughly washing the broccoli and mushrooms. Chop them into bite-sized pieces and set aside.
- Cooking: In a pressure cooker, heat the oil over medium heat. Add the cumin and whole black pepper, sautéing for about 30 seconds until fragrant.
- Add Vegetables: Incorporate the chopped broccoli into the cooker and cook for 1 minute. Next, add the mushrooms and cook for an additional 2 minutes.
- Combine Ingredients: Pour in 2 cups of water and add salt to taste. Stir well and close the lid of the pressure cooker.
- Pressure Cooking: Cook until you hear two whistles, then allow the pressure to release naturally.
- Blending: Once safe to open, let the mixture cool slightly. Transfer it to a blender and blend until smooth.
- Serving: Pour the soup into a serving bowl, drizzle fresh cream on top, and garnish with chopped coriander and a sprinkle of black pepper.
- Pairing: This delightful mushroom and broccoli soup pairs perfectly with Spinach Paneer Kathi Rolls for a hearty dinner.
Enjoy your creamy, flavorful Mushroom and Broccoli Soup as a delightful appetizer that embodies the essence of comfort food!
