Indian Style Creamy Broccoli Soup
A healthy, creamy and comforting vegetarian broccoli soup made with simple pantry ingredients — ready in under 30 minutes and perfect for light dinners or winter evenings.
Ingredients
Equipment
Method
- Wash and cut broccoli into florets and discard thick central stem.
- In a saucepan, heat ghee or butter on medium flame. Add chopped onion and sauté until translucent (about 2–3 minutes).
- Add the broccoli florets and sauté for another 2 minutes, mixing gently so onions and broccoli combine.
- Pour in about 1 cup water (or just enough to cover the broccoli), cover and cook until broccoli becomes soft (about 4–5 minutes).
- Remove from heat. Let it cool slightly, then transfer cooked broccoli + onions + water into a blender and blend to a smooth puree.
- Return the puree into the saucepan. Add milk and stir over low to medium heat. Do not let it boil vigorously — warm and gentle simmer is good.
- Season with salt, ground black pepper and nutmeg powder (if using). Stir well and cook for another 2–3 minutes so flavors meld.
- If you like extra creaminess, add fresh cream (malai) and stir gently just before turning off the heat.
- Ladle the soup into bowls and serve hot. You may garnish with a few small steamed broccoli florets or a swirl of cream.
Notes
You can make the soup lighter by using low-fat milk and skipping the cream. Serve with toasted whole-grain bread or garlic croutons for a fuller meal.