Heat 1 tbsp of Olive Oil in a stockpot; add a chopped medium Onion, chopped 2 medium Celery Stalks, chopped 1 big / 2 small Carrots and a peeled and chopepd small Potato. Sauté until the onions soften and then add 2-3 cups of chopped Broccoli and 1 tsp of Red Chilli Flakes, saute for few minutes before adding 2 cups of Vegetable Broth and a cup of Water. Let it come to a boil, cover and simmer until the vegetables are cooked. Remove from heat and allow cooling a bit.
Reserve a few tbsp of the vegetables and keep aside. Puree the remaining with a cup of Milk. Return to the pan with the reserved vegetables to the heat and add Salt and Black Pepper to taste. Add more water/milk, if required, to adjust consistency. When hot enough add 2 tbsp of Sour Cream / Whipping Cream (optional) and stir.
Serve hot.
Reserve a few tbsp of the vegetables and keep aside. Puree the remaining with a cup of Milk. Return to the pan with the reserved vegetables to the heat and add Salt and Black Pepper to taste. Add more water/milk, if required, to adjust consistency. When hot enough add 2 tbsp of Sour Cream / Whipping Cream (optional) and stir.
Serve hot.
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