Broccoli Cheddar Soup
Prep time
Cook time
Total time
Serves: 4
Ingredients
To blanch:
- Broccoli - ¼ of a broccoli
- Turmeric powder - ¼ tsp
- Salt - ½ tsp
- Water - half of a saucepan
Base ingredients:
- Butter - 2 tbsp
- Garlic cloves - 2
- Onion - ½(preferably white onion)
- Carrot - 10 baby carrots or 2 medium-sized carrots
For thickening:
- Wheat flour - 2 tbsp(levelled)
Spices:
- Salt - ½ heaped tsp
- Paprika or chilli powder - ¼ tsp
- Pepper powder - ¼ tsp (or more)
Liquids:
- Water - 1.5 cups
- Milk - 1.5 cups
Star ingredient:
- Sharp Cheddar Cheese - ½ block (or more)
Instructions
- In a saucepan, fill half of it with water and and turmeric powder and salt. Let it boil.
- Cut ¼ of a broccoli into small florets and blanch in hot boiling turmeric water. Drop the florets and take out immediately using strainer. Wash the broccoli florets with cold water. Drain and keep aside.
- In a hot pan, add 2 tbsp butter (or just 1 tbsp if you are counting on calories). Let the stove be in low-medium heat.
- Add 2 chopped garlic cloves. Fry for a minute and add chopped onion(optional).
- Once transparent, add grated (thick strings) or chopped carrots and sauté for a minute.
- Add 2 levelled tbsp wheat flour and stir in low flame for 1 minute.
- Add 1.5 cups of warm water or warm veg or chicken stock. I just added warm water.
- Mix well and add ½ heaped tsp salt, ¼ tsp paprika or chilli powder, ¼ tsp pepper powder and mix well.
- Once it comes to rolling boil, add blanched broccoli and 1.5 cups of warm milk. Mix well, close with lid and cook in low flame for 15 mins.
- Open, mix well and turn off the flame. Grate ½ block (or more for cheesy & creamy soup) of cheddar cheese and add to it.
- Mix well, check for salt. Add more salt and pepper, if required. Serve hot..
Notes
1.Increase or decrease the quantity of broccoli, as you wish.
2.Addition of carrots give a sweet taste to the soup and so don't skip it.
3.Wheat flour can be replaced by Maida as the original recipe calls for it. But I use wheat flour for a healthy replacement.
4.Whole milk can be replaced with reduced fat milk or half and half.
5.Use more cheddar cheese (up to 1 block) for more cheesy and creamy soup.
6.Cook in low heat after adding milk to avoid curdling.
7.Do not cook, after adding cheese as it might curdle.
2.Addition of carrots give a sweet taste to the soup and so don't skip it.
3.Wheat flour can be replaced by Maida as the original recipe calls for it. But I use wheat flour for a healthy replacement.
4.Whole milk can be replaced with reduced fat milk or half and half.
5.Use more cheddar cheese (up to 1 block) for more cheesy and creamy soup.
6.Cook in low heat after adding milk to avoid curdling.
7.Do not cook, after adding cheese as it might curdle.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/broccoli-cheddar-soup/