Mushroom and Broccoli Soup Recipe
This Mushroom and Broccoli Soup is a healthy, warm, and creamy dish that features the goodness of broccoli and mushrooms. With minimal ingredients and quick preparation time, this soup is a delightful addition to any meal. It can be served with a side salad or sandwich.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 1 Broccoli (chopped)
- 200g Button Mushrooms (chopped)
- 1 tsp Cumin seeds
- 2 tsp Whole Black Pepper (crushed)
- Salt to taste
- 2 tbsp Cream
- Fresh Coriander leaves (for garnish)
- 1 tsp Oil
Prep Time: 20 minutes
Cook Time: 20 minutes
Instructions:
- Begin by washing and chopping the broccoli and mushrooms. Set them aside.
- In a pressure cooker, heat oil and add cumin seeds and crushed black pepper. Cook for 30 seconds to release the flavors.
- Add the chopped broccoli and cook for 1 minute.
- After 1 minute, add the chopped mushrooms and cook for another 2 minutes.
- Add 2 cups of water and salt to the mixture. Stir well and close the cooker. Cook for 2 whistles.
- Allow the pressure to release naturally and open the cooker. Let the mixture cool for a while.
- Once cooled, blend the mixture into a smooth consistency using a blender.
- Pour the blended soup into a bowl, top with fresh cream, and garnish with coriander leaves and a sprinkle of crushed black pepper.
- Serve hot and enjoy with a side of your favorite bread or snacks.
Tip: This Mushroom and Broccoli Soup pairs wonderfully with spinach and cottage cheese wraps for a fulfilling meal.
