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Broccoli soup - Rejuvenate with every slurrp

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
True goes the saying "An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.” — Louis P. De Gouy Relish and enjoy the sumptuous soup filled with the goodness of pure nutrition.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Soup
Cuisine Indian
Servings 4
Calories 174 kcal

Equipment

  • Pressure cooker
  • Ladle

Ingredients
  

  • 2 cups broccoli florets
  • 1/4 mix of sweet potato and pumpkin.
  • 1 onion finely diced
  • 2 garlic cloves crushed
  • 1 cup spinach blanched
  • 1 cup mix of carrot and Beetroot peeled and finely chopped.
  • 2 cups water
  • ½ tsp sea salt
  • ½ tsp lemon juice
  • 1 tsp cold pressed coconut oil
  • ½ tbsp chia seeds
  • ½ tbsp pumpkin seeds
  • 1 tsp coconut milk.

Instructions
 

  • In a pressure cooker, heat the coconut oil, add the onion, garlic, carrot, beetroot pumpkin, sweet potato and broccoli, spinach and cook over low heat for five minutes.
  • Add the water ,bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes and pressure cook for 2 whistles.
  • Once cool, transfer into the blender, add the chia seeds, pumpkin seeds and lemon, and process to obtain a smooth consistency.
  • Top with 1 tsp coconut milk.

Nutrition

Calories: 174kcalCarbohydrates: 34.2gProtein: 5.5gFat: 4.2g
Keyword traditional
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