An all time favorite for my elder daughter, its beautiful colored and healthy (sans oodles of cream), it makes for one happy mummy and daughter. The younger one is still attempting to like this one with a lot more baked pita bread chips, than I would like, but at least she tried :). Hopefully, she too with time grow to like it as much as the rest of us do!
Prep Time: 10 Mins
Cooking Time: 20 mins
Recipe Level: Easy
Spice Level: Medium
Serves: 2 People
Shelf Life: Eat warm
Serving Suggestion: With toasted bread or rice crackers
A pressure cooker, electric blender, sieve and wooden spoon.
- 2 cups fresh broccoli or a medium sized head (stems & florets work well)
- 1 cube kallo low sodium onion stock cube
- 1⁄2 cup chopped onion
- 1 bay leaf
- 1 clove garlic crushed
- 1 tablespoons butter
- 2 tablespoons flour
- Salt to taste
- black pepper to taste
- 1 cup whole milk
- 1 cup water
- Steam the broccoli florets, until broccoli stems are tender.
- Mix the stock cube in 1 cup of warm water
- In medium size saucepan cook the chopped onion in a blob of butter. Add bay leaf and crushed garlic. Saute for a minute till the onions are changing color from translucent to light golden. Add the broccoli florets. Saute for another minute. Add the onion stock. Cook on slow fire for two mins.
- Remove bay leaf. Puree this mixture in the blender. Be careful! This stuff is hot.
- Put pureed mix in a bowl.
- Add the flour and milk in a cup and whisk it well
- Wipe the saucepan and put it back on low heat, add the milk and flour mixture – and stir continuously to make roux. When it thickens a little (come together like white sauce), stir in the broccoli puree. Mix well.
- Garnish with cheddar cheese, pita bread chips and a teaspoon of home made milk cream
- Serve and enjoy!
- It makes for a thick broccoli paste soup, if you like it thinner then reduce the flour to 1 Tablespoon in the roux mixture or add more water. I find that my 7 year old finds it easier to eat when the soup is not runny.