Broccoli Cilantro And Saffron Soup

Broccoli Cilantro And Saffron Soup - Plattershare - Recipes, food stories and food lovers
Skip your meals? No worries, You will love this scrumptious soup prepared with broccoli, Cilantro and Saffron flavored with garlic, garnished with lightly toasted melon seeds, fresh cream, freshly ground black pepper and broiled saffron, drizzled with olive oil - Says Chef Reetu Uday Kugaji.
4.30 from 4 votes
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Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Served As: Beverages, Dinner, Lunch, Soup
Recipe Cuisine Type: American, Homestyle Cooking, Soul Food, Soups
Recipe Taste: Salty, Savoury
Calories 69 kcal
Servings 4

Ingredients
 

  • 550 gm Broccoli roughly chopped (excluding the stems), blanched and refreshed
  • 1/4 bunch Coriander fresh
  • 30 gm Yellow onion chopped
  • 2 cloves Garlic
  • 1/4 gm Saffron
  • 20 ml Olive Oil
  • Salt to taste
  • White pepper powder to taste
  • 2 cup Water lukewarm or as required

For the Garnish

  • 2 tsp Olive Oil
  • 1/2 tsp Pepper freshly ground
  • 2 tsp Fresh Cream
  • Saffron broiled - a few strands
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Instructions
 

  • In a non-stick pan add olive oil heat it for few seconds add the garlic.
  • Sauté till light brown, add the chopped onion cook till translucent add the roughly chopped broccoli cook for 03 minutes, add the roughly chopped cilantro.
  • Cook for few seconds.
  • Add water, salt, pepper and bring it to a boil. Lower the flame and cook till the broccoli is bright green in colour.
  • Strain through a soup strainer, do not discard the water.
  • Cool the ingredients.
  • Puree the ingredients by adding the remaining water. Simmer the soup for 02 minutes.
  • Serve very hot /warm in a soup bowl garnished with lightly toasted watermelon seeds, fresh cream, freshly ground black pepper and broiled saffron and drizzled with olive oil.

Recipe Notes

Chef Tips:
  1. After blanching the broccoli in very hot water, refresh it under cold water, in order to retain the beautiful green colour of the Vegetables.
  2. You may add more vegetable stock, to adjust the consistency.
  3. Do not prepare the soup covered as the soup will be of a pale green colour instead of a beautiful bright green colour.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. 
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
 
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
Explore Recipes by Tags healthy recipessoup recipes

Please appreciate the author by voting!

4.30 from 4 votes

Recipe Nutrition

Calories: 69kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 136mg | Potassium: 463mg | Fiber: 4g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 124mg | Calcium: 79mg | Iron: 1mg
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