This Broccoli Soup recipe is adapated from Jamie Oliver’s Broccoli Cheese Soup. I came across this recipe recently when I was searching for Celery based recipes. Had already prepared Beetroot Celery soup and you can find the recipe of that soup here. This Broccoli Celery and Mint soup is flavorful and without addition of any corn starch or Nutritional Yeast this soup is so creamy & delicious. There is another version of Broccoli Soup here
If you don’t have Celery stalks you can omit celery and prepare the soup with just Broccoli + Mint alone. Also the Broccoli + Celery + Mint paste can be served as Chutney/Thogayal too. I had saved a portion of the paste from yesterday’s dinner. Today I had it with Vethakuzhambu Rice 🙂
For Tandoori Mushrooms I didn’t add Besan/Gram Flour. Since I prepared the Mushrooms for dinner I wanted to keep it oil with less oil. However you can add a tablespoon of Besan along with other ingredients mentioned in the list below..Just that you need to pan fry mushrooms for few more extra minutes until you get that crispy layer outside. My husband loves Mushrooms and have been making this Tikka/Tandoori Mushrooms for the last couple of years and we absolutely love it. The secret ingredient is Chaat Masala. It adds a lovely sourness to the Mushrooms.
For the Day 14 Dinner Bowl I made Broccoli Soup and Tandoori Mushrooms
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 25 minutes waiting time for Tandoori Marination |
| Servings |
people
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- 250 gms Broccoli
- 2 Celery stalk
- 1/2 cup mint leaves
- 1 green chilli
- 1 tablespoon Finely Chopped ginger and garlic
- 1/2 teaspoon salt
- 1 teaspoon Black Pepper Powder
- 1 cup milk if you are vegan use any non-dairy milk
- 1/2 teaspoon Oil
- 200 gms Mushroom
- 2 Colored Capsicums
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Chaat Masala Powder
- 1/4 yogurt
- 1/2 teaspoon salt
- 2 teaspoon Oil
- 1 teaspoon Dried Fenugreek Leaves i didnt add kasuri methi leaves. Since I prepared Methi Paneer for yesterday's lunch and I didn't feel like repeating the same flavor for dinner as well
Ingredients
Ingredients for Broccoli Soup
Ingredients for Tandoori Mushroom
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- Wash and clean Broccoli florets
- Pressure Cook Broccoli for just one whistle in cooker
- In the meantime heat oil in a pan and add mint leaves, celery stalks, ginger garlic pieces and green chilli
- Saute for a minute
- Once the Broccoli is pressure cooked, add the florets + mint celery mixture to a mixie jar
- Grind them to a smooth paste
- In a vessel add this paste, milk, salt and pepper
- Boil the mixture for 2-3 minutes
- Keep stirring so that soup doesn't get burned
- Turn off the heat
- Adjust salt and serve this delicious soup. You can have this as meal by itself. Its so filling. Alternatively you can also serve this with a piece of toast
- Wash and Clean Mushrooms. Cut each mushroom into two pieces
- Chop Colored Capsicums into cubes
- Take a wide bowl add the veggies, yogurt, salt and other spice powders
- Mix them well. Refrigerate it for atleast 20-30 minutes
- Heat oil in a pan and add the marinated veggies
- Keep in a low flame and let the veggies get cooked for sometime
- Mushrooms will release water and keep turning the veggies pieces inbetween so that they get cooked evenly on all the sides
- Once you see the change of color on mushrooms and capsicums you can remove them from heat
- If you are adding Fenugreek Leaves you can add the leaves before serving and squeeze a teaspoon of lemon juice if you want