Indian Broccoli Soup

Here is Vidhya’s famous Indian broccoli soup

  • 1 small cinnamon stick broken into smaller pieces
  • 1 bay leaf broken
  • 1/4 tsp nutmeg powder
  • 1 tsp Rasam powder (unless you are seriously interested in Indian cooking, buy in an Indian grocery)
  • 1/2 tsp fennel seed (regular, not Lucknow)
  • 1/2 tsp cumin seed
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 5 Thai green chilies minced
  • 1 bell pepper chopped (I prefer red, but green is fine)
  • 1 1/2 # broccoli florets
  • Up to a gallon of water (depending on consistency desired and heat of chillies)
  • salt to taste
  • 3 tbsp cream
  • 2 basil sprigs

Heat a heavy pot till you cannot hold your hand over the surface for more than 5 seconds.  Add the spices (cinnamon through pepper) and dry roast till aroma is released.  Just a minute or less.  Immediately add the oil.  Saute the onion, garlic, and green chile till soft and lightly golden.  Add the bell pepper and saute for 1 -2 minutes then add the broccoli and mix to lightly infuse with the spices.  Add water and cook till broccoli is soft.  Add cream (Substitute coconut milk or fresh canned corn for a non dairy version.  Trader Joe’s is preferred.)  Add basil and adjust seasoning.   Put in a blender and blend till smooth.

Note:  The amount of water is to help adjust chile spice level as well as consistency.  If your chilies are quite hot you might use fewer or not use the seeds in all of them.


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