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Broccoli Soup

Italian cooking has all kinds of soups, "Minestra" being one of the kinds. Minestra soups start with a light broth to which pasta or vegetables are added to give depth and a subtle flavor. Crisp, crunchy vegetables, lightly thickened with pasta are what make this soup delicious! This soup is an ideal first course, a prelude to a heartier main course .A creamy soup made of broccoli. Here you get a simple and easy Broccoli Soup recipe.

Preparation Time 0-5 minutes
Cooking Time 10-15 minutes
Servings 4


Broccoli,separated into florets 2 small
ANANDA BUTTER 2 tablespoons
Oil 1 tablespoon
Onion ,chopped 1 medium
Garlic, chopped 2-3 cloves
Refined flour (maida) 1 tablespoon
Vegetable stock 2 1/2 cups
Salt to taste
White pepper powder 1/4 teaspoon
Fresh cream 1/2 cup
Almonds, sliced thinly 4-5



  • Melt butter in a thick bottomed pan on medium heat. Add oil to avoid burning of the butter.
  • Add chopped onion, garlic and sauté till onions turn translucent. Add refined flour and sauté for a minute.
  • Add broccoli florets and cook for around two to three minutes.
  • Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan.
  • Strain and cool the broccoli. Keep aside the stock. Pass the solids through a sieve or blend in a mixer.
  • Mix it with the strained stock and milk in a pan.
  • Put the pan back on high heat, bring to a boil and season with salt and white pepper powder.
  • Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced almonds.


Nutritional Facts
Calories 328.2
Carbs 20.655
Proteins 8
Fat 22.125
Fibers 2.95



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