This is a light but filling soup, just right for winter. The cream and the puréed broccoli stems makes this ideal for a one-dish meal.

Ingredients

Broccoli florets 3 cups, blanched

Broccoli stems 2 cups, peeled, steamed and puréed

Onion 1, chopped

Fresh cream 200 ml

Milk 1 cup

All-purpose flour 2 tbsps

Salt to taste

Pepper powder 2 tsps

Garlic 12 cloves, minced

Olive oil 2 tbsps

Butter 30 g

Water 2 cups

Coriander leaves for garnish

Method

Add the olive oil and butter in that order to a heated pan. I use a wide and deep pan in which I can reheat the soup if needed. In this case, I used a pressure cooker as I was making this at a friend’s holiday home in the mountains and it tends to hold temperatures better.

Add the chopped onion and garlic and fry till they turn a light brown.

Add the broccoli florets and fry for a minute.

Add the flour and fry to a few seconds till the raw smell goes away. Add milk, stirring all the time. Add the puréed broccoli stems and water. Boil for four minutes.

Add the cream and let the bubbles appear. Keep stirring. Switch off the heat.

Serve hot, garnished with chopped coriander leaves.