Broccoli-spring onion soup

And here’s how I pretend to be a health-nut… by disguising ingredients I am not too fond of in a delicious medley and calling it soup! This one is a broccoli-spring onion soup inspired by the remnants in my fridge. But it turned out to be as delicious as anything I’ve tried and healthier than most things I’ve tried.

Here’s what you need

1. Broccoli – 1/3 broken in florets
2. Spring onion – 1/2 a sprig, the onion coarsely chopped and it’s leaves finely chopped
3. Carrot – 1 diced coarsely
4. Garlic – 1 small, diced fine
5. Vegetable broth – 1/2 cup
6. Milk – 1/4 cup
7. Oil – 1 tsp (I used grape-seed oil ‘coz I read somewhere that it has the best ‘required’ fatty acids and a marginally lower calorie content)
8. Salt, pepper n spices – to taste. I used a bit of Chinese sweet chili sauce

Make it

1. Heat the oil in a saucepan and sauté the garlic until golden brown.
2. Toss in the spring onion bulbs and half of the leaves and mix them in and allow to cook in salt.
3. The carrot and the broccoli go in next. Close the saucepan and cook on medium-high for 5 minutes. Add a bit of chili-garlic sauce if you desire (do try – the flavor is great!)
4. Stir in the vegetable broth and the milk next and allow to simmer for a few more minutes.
5. Set aside till cooled down and give it a spin in the mixer with a bit of water/milk to get your soup. Alternately, you can cut all the pieces really fine and the enjoy it as a stew.
6. Garnish with the remaining spring onion greens, a pinch salt and pepper.
Voilà.. very filling, very tasty and absolutely healthy! Bon Appétit!