Broccoli & Water Chestnut Soup
Description: This Broccoli & Water Chestnut Soup is a comforting, nutritious option that is perfect for a Sunday brunch or a quick, healthy breakfast. With its easy preparation, you can enjoy a satisfying and wholesome meal in no time. Simply cook the broccoli and water chestnuts, blend them with milk, and season to taste with dried herbs for a delicious soup. This is a wonderful dish for vegetarians, offering both flavor and nutrition in one bowl!
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 300 grams Singhade (water chestnuts), boiled and peeled
- 1 Broccoli, head, cut into small pieces
- 3 cloves Garlic, chopped
- 1 cup Milk
- 1 teaspoon Dried oregano
- 1 teaspoon Rosemary
- 1 teaspoon Black pepper powder
- Salt, to taste
- 2 tablespoons Bean Sprouts, for garnish
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
- Begin by pressure cooking the water chestnuts with enough water for about 8 whistles. Allow the pressure to release naturally. Once done, peel off the black skin from the water chestnuts and set the seeds aside. Chop them into halves.
- In a separate pot, pressure cook the broccoli with a small amount of water for 1 whistle. Set it aside.
- Once the broccoli and water chestnuts are cooked, combine them in a blender with ½ cup of milk and blend until smooth.
- Transfer the blended mixture into a saucepan and add the remaining milk to adjust the consistency. Season with salt, dried oregano, and rosemary. Bring the soup to a gentle boil.
- Once it reaches the desired consistency, serve the soup hot. Garnish with a sprinkle of black pepper powder and bean sprouts.
- For an extra treat, enjoy the soup with garlic bread or crispy eggless pinwheels for a complete meal.
Enjoy this light, healthy, and delicious Broccoli & Water Chestnut Soup!
