This is one of my favourite soups because…it has lots of broccoli. There is something about broccoli which just hits the right note with me. And for once something that I love is good for me as well 😊 So, I incorporate broccoli in a lot of my dishes. Broccoli is like one of those likeable people whom you can introduce to a whole lot of strangers and within ten minutes they would all be friends. Well, at least that’s how broccoli seems to me. In this soup, I have paired it with carrots. So, both me and Bugs Bunny for this soup!
1 medium broccoli, roughly chopped
1 carrot, chopped
1 onion, chopped
½ cup milk, skimmed or full fat
2 teaspoon ginger garlic paste
1 tablespoon tomato puree or tomato ketchup (depending on whether you want it sour or sweet)
2 tablespoon whole wheat flour
1 teaspoon Italian seasoning
1 teaspoon chaat masala
1 cup chopped coriander or mint
Salt as required
In a deep pan, bring the broccoli and carrots to a boil till they are nice and tender. In a separate pan, heat some olive oil. Once hot, add the chopped onions. Cook till the onions are pink, then add the tomato puree and ginger garlic paste. Once the oil leaves from the sides, add the whole wheat flour diluted in milk. Give everything a quick stir and add our boiled veggies and stock. You can also add half of a maggi chicken stock cube here. Cover and cook for a couple of minutes then add the Italian seasoning, chaat masala and chopped coriander. Let everything simmer for another five minutes and you are done!