Follow these steps for perfect results
Salt
to taste
Coriander Leaves
fresh, chopped
Fresh Cream
Sunflower Oil
Cumin Seeds
crushed
Button Mushrooms
chopped
Broccoli
cut into florets
Black Peppercorns
crushed
Water
Wash the broccoli and mushrooms.
Cut broccoli into florets and slice mushrooms.
Heat sunflower oil in a pressure cooker.
Add crushed cumin seeds and whole black peppercorns.
Sauté for about a minute.
Add broccoli and sauté for a minute.
Add mushrooms and sauté until they start releasing water.
Pour 2 cups of water and add salt to taste.
Stir well and pressure cook for 2 whistles.
Let the pressure release completely, then open the cooker and let the soup cool slightly.
Using a hand blender, blend everything until smooth.
Pour the Mushroom and Broccoli Soup into a soup bowl.
Add a tablespoon of fresh cream on top.
Garnish with coriander leaves and crushed pepper.
Serve hot.
Expert advice for the best results
For a thicker soup, add a small amount of cornstarch slurry before blending.
Adjust the amount of salt and pepper to your preference.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance and stored in the refrigerator.
Garnish with a swirl of cream and fresh herbs.
Serve hot with a side of crusty bread.
Serve as a starter before a main course.
Oaked Chardonnay pairs well with creamy soups.
Discover the story behind this recipe
Comfort food during colder months.
Discover more delicious Continental Lunch recipes to expand your culinary repertoire
A savory pot pie filled with chicken, mushrooms, and a creamy sauce, topped with a flaky pie crust.
A vibrant and flavorful salad featuring roasted beets, crumbled feta cheese, and a tangy red wine vinaigrette.
A refreshing Continental salad with spinach, apple, and orange segments, dressed with a tangy orange vinaigrette.
A vegetarian twist on the classic Reuben sandwich, featuring a potato and paneer patty, sauerkraut, Swiss cheese, and honey mustard dressing on rye bread.
A fun and flavorful twist on a classic spaghetti dish, served in a toasted bread roll with melted cheese.
A nutritious and flavorful salad combining carrots, beets, amaranth, and a tahini dressing.
A nutritious and colorful brown rice salad with a mix of fresh vegetables, fruits, feta cheese, and a tangy dressing. Perfect as a side dish or a light meal.
A refreshing and light Continental salad made with zucchini noodles (zoodles), cherry tomatoes, and basil, seasoned with olive oil, lemon juice, salt, and pepper.