Indian Recipes

Creamy Mushroom and Broccoli Delight: A Wholesome Soup Recipe

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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

  1. Preparation: Begin by thoroughly washing the broccoli and mushrooms. Chop them into bite-sized pieces and set aside.
  2. 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.
  3. 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.
  4. Combine Ingredients: Pour in 2 cups of water and add salt to taste. Stir well and close the lid of the pressure cooker.
  5. Pressure Cooking: Cook until you hear two whistles, then allow the pressure to release naturally.
  6. Blending: Once safe to open, let the mixture cool slightly. Transfer it to a blender and blend until smooth.
  7. Serving: Pour the soup into a serving bowl, drizzle fresh cream on top, and garnish with chopped coriander and a sprinkle of black pepper.
  8. 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!

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