Soup season is officially here!
Chef Neha Deepak Shah's light Broccoli Walnut Soup, dished up, if you prefer, with a drizzle of cream, is a warm, gentle hug in a bowl.
Broccoli Walnut Soup
Serves: 4
Ingredients
- 250 gm broccoli, chopped into small florets
- Handful chopped spinach
- 1 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 pods garlic, finely chopped
- 12-15 walnut halves, chopped
- ½ cup water or vegetable stock (please see note below)
- ½ stock cube
- ½ tsp black pepper powder
- Salt to taste
To serve
- Fresh cream
- Pink salt or Himalayan salt, available in gourmet food shops or online
- Dash black pepper powder
- Roasted walnuts halves
- Toasted bread
Method
- Heat the oil in a heavy-bottomed saucepan.
- Add the chopped onion and garlic.
Saute for about 5-7 minutes.
Add the chopped walnuts and toast for about 2-3 minutes.
Add the spinach and the broccoli florets.
Saute 1-2 minutes.
Pour in the vegetable stock and add in the stock cube (please see note below).
Cover and cook for 10 minutes.
Take off heat. - Season with salt and pepper.
Serve hot, in individual soup bowls, with a drizzle of cream, a sprinkling of pink salt and pepper.
Garnish with roasted walnuts halves and serve with toasted bread on the side.
Note: Alternately, puree the soup in a mixer/blender and mix in a cup of Bechamel or white sauce for a richer, creamier soup.
Liquid broth is available in some gourmet food stores. Or combine 2 vegetable soup cubes or 2 vegetable broth/bouillon cubes or 2 tsp vegetable broth/bouillon powder with 4 cups boiling water.
Or make vegetable broth from scratch by boiling 4-5 cups water with 1-2 large roughly chopped carrots, 3 stalks roughly chopped celery with leaves, 2 medium onions chopped in chunks, 5-6 whole black peppercorns, 2 tsp salt, 4 tbsp chopped parsley with stems, 2 laung or cloves, 5 pods garlic, 2 tej pattA or bay leaves till vegetables are tender and the water is steeped with the flavour of the vegetables and spices.
Strain and use for the recipe.
A contestant on MasterChef India Season 4, Chef Neha Deepak Shah is the co-founder of Meraaki Kitchen and Cafe White Sage in Jaipur.
