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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Broccoli cut into florets : 1 nos -
- Large onion finely chopped : 1 no -
- Carrot diced : 1 no -
- Small potato cubed : 1 no -
- Celery chopped : 2 stalks -
- Maggi vegetable stock cubes : 2 nos -
- Milk : 1 cup -
- Butter : 2 tsp -
- Water : 3 cup -
- Nutmeg : 1 no -
- Freshly ground black pepper : few -
- Salt : as reqd -
Ingredients
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Instructions
- Melt 2 tsp butter in heavy medium pot over medium - high heat.
- Add onion and sauté for 2 - 3 minutes.
- Enter Step
- Keep a few broccoli florets aside for garnish. Steam them in a microwave for 2 minutes, blanch in cold water and keep aside.
- Simmer uncovered until broccoli is tender, about 15 minutes.
- Pour in milk and bring to a boil.
- Add grated nutmeg and transfer the soup to a mixer or blend with an immersion blender.
- Strain the soup through a strainer.
- Re - heat the soup and pour into a soup bowl.
- Garnish with steamed broccoli florets and freshly ground black pepper.
- Serve hot with garlic toast or croutons.
- Enter Step
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