Serves – 4 cups

Total time – 30mins  (20mins cooking time + 10mins cooling time)

Ingredients

Broccoli (with stems)   200gms, chopped roughly

Garlic                                  1 clove, chopped

Leek/spring onion        100gms, chopped

Vegetable Stock*           3 cups

Butter                                 1 tbsp

Milk                                    1 cup

Mustard Powder           1 tsp

Grated cheese                2tbsp

Salt & Pepper to taste

Optional toppings

Sliced/grated Parmesan, Chilli Flakes, Parsley, Roasted Garlic

Method

1. Start with heating the butter in a large saucepan.
2. Once hot, add in the chopped leek and garlic and saute for a minute until fragrant. Add in the chopped broccoli and saute for 1-2mins.
3. Add your prepared stock to the saucepan and bring it to a boil. Reduce to low heat and leave the pot covered on a simmer, till the broccoli is cooked through – 15mins. (Alternatively, you can also prepare the soup in a pressure cooker – follow steps 1 & 2 in your cooker and then add in the stock. Bring it to one whistle and cook it on slow for 5mins after.)
4. Remove the pot from the heat and let the soup cool down a bit, before blending it to a smooth consistency.
5. Once pureed, return the soup to heat. Add in the milk, mustard powder, grated cheese and salt and pepper.
6. Bring it to a boil. Taste test and adjust the seasonings if required.
7. Remove from the heat and garnish with your desired toppings.

Notes

*You can find here the recipe for my basic vegetable stock. You can also use stock cubes or canned broth.