Ingredients: 1 Broccoli – cut into florets,200 grams Button mushrooms – chopped,1 teaspoon Cumin seeds (Jeera) – crushed,2 teaspoons Whole Black Peppercorns – crushed,Salt – as required,2 tablespoons Fresh cream,Coriander (Dhania) Leaves – as required,1 teaspoon Sunflower Oil
Time in minutes: 40 Servings: 4 Course: Appetizer Diet: Vegetarian
Instructions: To begin making the Mushroom and Broccoli Soup recipe, wash the broccoli and mushrooms. Cut broccoli into florets and slice mushroom into pieces. Keep it aside.Heat oil in a pressure cooker. Once hot, add coarsely crushed cumin and whole black peppercorns. Saute for a minute.Now add broccoli and saute for a minute. Add mushrooms and saute until it starts leaving water.Pour 2 cups of water and add required salt. Stir well and pressure cook for 2 whistles.Once the pressure releases, open cooker and allow the Mushroom and Broccoli Soup to cool a bit. Now using hand blender, mash and blend everything until smooth.Pour the Mushroom and Broccoli Soup in soup bowl and add a tablespoon of fresh cream on top. Garnish with coriander leaves, crushed pepper and serve hot.Serve Mushroom and Broccoli Soup as a starter before your simple meal of Panchmel Dal, Aloo Bhindi Ki Sabzi and Phulka for a weekday meal.