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A rich creamy soup pre­pared with Broc­coli, cilantro, shal­lots and spring onion greens, sea­soned with freshly ground black pep­per­corn, gar­nished with re­duced co­conut milk, spring onion greens and crispy shal­lot rings.


550 gm broc­coli, roughly chopped (ex­clud­ing the stems)

1/ bunch cilantro, fresh 4 25 gm shal­lots, chopped 2 cloves gar­lic 1 tsp ex­tra vir­gin olive oil black pep­per­corn, freshly ground to taste 2 cups or as re­quired veg­etable stock salt to taste

For gar­nish­ing:

11/ tsp fresh co­conut milk re­duced 2 1 tsp black sesame seeds lightly toasted 1 tbsp spring onion greens

3/ tbsp shal­lot ring, sautéed in 4 olive oil, till light golden brown


In a non-stick pan add olive oil heat it for few sec­onds add the gar­lic. Sauté till light brown, add the shal­lots sauté for one minute, add the chopped broc­coli sauté for two min­utes, and add the roughly chopped cilantro. Cook for few sec­onds.

Add stock, salt, pep­per and bring it to a boil. Lower the flame and cook till the broc­coli is bright green in colour.

Strain through a soup strainer, do not dis­card the wa­ter. Cool the in­gre­di­ents. Puree the in­gre­di­ents by adding the re­main­ing stock. Sim­mer the soup for two min­utes.

Serve very hot/warm in a soup bowl/mugs gar­nished with lightly toasted black sesame seeds, co­conut milk, spring onion greens and crunchy shal­lot rings.

Prepa­ra­tion time: 10 min­utes Cook­ing time: 6-8 min­utes Serves: 4

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