Go Back
Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Broccoli soup - Rejuvenate with every slurrp

True goes the saying "An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.” — Louis P. De Gouy Relish and enjoy the sumptuous soup filled with the goodness of pure nutrition.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Soup
Cuisine: Indian
Calories: 174
Ingredients Equipment Method

Ingredients
  

  • 2 cups broccoli florets
  • 1/4 mix of sweet potato and pumpkin.
  • 1 onion finely diced
  • 2 garlic cloves crushed
  • 1 cup spinach blanched
  • 1 cup mix of carrot and Beetroot peeled and finely chopped.
  • 2 cups water
  • ½ tsp sea salt
  • ½ tsp lemon juice
  • 1 tsp cold pressed coconut oil
  • ½ tbsp chia seeds
  • ½ tbsp pumpkin seeds
  • 1 tsp coconut milk.

Equipment

  • Pressure cooker
  • Ladle

Method
 

  1. In a pressure cooker, heat the coconut oil, add the onion, garlic, carrot, beetroot pumpkin, sweet potato and broccoli, spinach and cook over low heat for five minutes.
  2. Add the water ,bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes and pressure cook for 2 whistles.
  3. Once cool, transfer into the blender, add the chia seeds, pumpkin seeds and lemon, and process to obtain a smooth consistency.
  4. Top with 1 tsp coconut milk.