The Veggie Indian: Broccoli Cheese Soup

This post has been lying in my drafts for a long time now and I feel so guilty of not posting it any sooner. I wanted to include this one in the round up of the event – ‘’Soup it up’’, which in fact was very good with all colourful recipes contributed. But again, call it my laziness, I just couldn’t get myself up for writing it down. Finally, here it is out of my kitty.. A very refreshing and luxurious Soup.. Well, rich in fiber and fats both .

Soups have never been regular in my home. Hubby is not so fond of them and its boring to cook only for myself. But this one, I had to make it. With that big packet of Cheddar staring at me from my Fridge ( reflex shopping, they call it ) and a bunch of fresh broccoli I bought last weekend but couldn’t use it.. I just had to make it.. I had tried broccoli soup in the past but not with the potato and cheddar combination which in itself is sinful enough. Adding broccoli to it just enhances the nutritional value and also imparts a wonderful colour to it. Off course high fat content is something you need to look for..

Being an avid blogger it’s very difficult to avoid having things which you cook. How much can you run from the fate :)

Although I have used Cheddar Cheese in this recipe, am sure Blue Cheese would stand even better for this. I did read a lot of recipe for the combination of the two. So, am sure I will try it next time with Blue Cheese and notice the difference. Anyways, Cheddar worked just fine for me and I really loved this soup for Dinner and Lunch next day.

Ingredients:

2 medium potatoes, peeled and sliced
1 ½ cup Broccoli florets, washed
2/3 cup Cheddar Cheese ( grated or squares )
4 cups Vegetable Stock
½ cup Milk
1 onion, chopped
2-3 garlic pods, chopped
1 tbsp Oil
Salt to taste
Black pepper
½ cup water ( you may need more )

For garnishing :

Cilantro leaves, handful, chopped
¼ cup Mozzarella Cheese
Dried herbs of your choice ( I used Basil and Parsley )

Method:

Heat oil in a pressure cooker, sauté onions till brown. Add in garlic pods and fry just for a min.
Add potato and broccoli and combine well. Pour in water and cook the mixture till one whistle. Open when pressure eases off.
When the mixture gets cool down, puree in a blender. Careful not to use hot mix else the blender might cause small explosion ( happened with me before )
Strain the mixture again in the same pan and add vegetable stock.. Now simmer for 5 min.
Add milk and cheese and keep simmering for next 5-6 min stirring frequently in between.
When the soup has reached your desired consistency, turn off the flame.
Add spices and herbs, give a churn and garnish with Mozzarella Cheese and cilantro leaves.

Notes:

Don’t add milk on a high flame else it might curdle up.
I actually added a little bit of Spinach to the puree since I used the same blender in which I pureed Spinach a few moments back so its actually looking greener that it would otherwise be.
You can use any other cheese of your choice.
I have added fresh bread croutons on top, you can skip that.