Creamy Saffron Broccoli Soup with Cilantro & Toasted Melon Seeds
18 minutes
1294 reads
About Creamy Saffron Broccoli Soup with Cilantro & Toasted Melon Seeds
Chef Reetu Uday Kugaji shares this delightful Broccoli Cilantro and Saffron Soup, a perfect recipe to revitalize your meals. The vibrant flavors of saffron, garlic, and cilantro blend beautifully with the creamy texture of broccoli, creating a soup that is both comforting and sophisticated.This recipe is easy to follow, even for beginners, and the final touch of toasted melon seeds and a drizzle of olive oil elevates it to a restaurant-worthy dish. Skip the takeout and enjoy a healthy, flavorful meal at home!Imagine the warmth of this soup on a chilly evening, its rich aroma filling your kitchen. It's more than just a meal; it's an experience.
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Recipe Time & More
Prep10 minutes
Cook8 minutes
Total18 minutes
Ingredients
- 550 gm Broccoli blanched and refreshed, roughly chopped (excluding tough stems)
- 1 bunch Coriander fresh
- 1 medium Onion chopped, yellow
- 2 clove Garlic minced
- 0.25 gm Saffron Threads
- 20 ml Olive Oil
- Salt to taste
- Pepper powder, to taste, white
- 4 cup Vegetable Broth lukewarm, or water
For the Garnish
- 2 tsp Olive Oil
- 1/2 tsp Pepper black, freshly ground
- 2 tbsp Heavy Cream or crème fraîche
- 1 pinch Saffron Threads broiled
- 1/4 cup Melon Seeds lightly toasted
Instructions
Sauté Aromatics
- In a non-stick pan, heat olive oil for a few seconds. Add minced garlic and sauté until lightly browned. Add chopped yellow onion and cook until translucent.
Cook Broccoli and Cilantro
- Add roughly chopped broccoli and cook for 3 minutes. Stir in fresh cilantro and cook for another 30 seconds.
Simmer the Soup
- Pour in vegetable broth, salt, and white pepper. Bring to a boil, then reduce heat and simmer until broccoli is bright green and tender.
Blend the Soup
- Strain the soup through a fine-mesh sieve (reserve the solids for another use, if desired). Cool slightly.
Puree and Finish
- Puree the strained soup using an immersion blender or in a regular blender until smooth. If needed, add a little more broth to achieve desired consistency. Return to the pan and simmer for 2 minutes.
Garnish and Serve
- Ladle the hot soup into bowls. Garnish with lightly toasted melon seeds, a dollop of heavy cream, freshly ground black pepper, a few strands of broiled saffron, and a drizzle of olive oil. Serve immediately.
Recipe Notes
Expert Tips
- For the best flavor, use high-quality saffron threads.
- Blanching the broccoli before adding it to the soup helps to preserve its vibrant green color and tender-crisp texture.
- Toasting the melon seeds enhances their nutty flavor and adds a delightful crunch to the soup.
- Adjust the amount of salt and pepper to your liking. Consider adding a pinch of nutmeg for an extra layer of warmth.
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Recipe Nutrition
Calories: 69kcalCarbohydrates: 11gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 136mgPotassium: 463mgFiber: 4gSugar: 3gVitamin A: 950IUVitamin C: 124mgCalcium: 79mgIron: 1mg
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4 Comments
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This is amazing! Excited to make it.
I’m loving this recipe already!
Looks so delicious! Thanks for the recipe.
Absolutely mouthwatering! Thanks for sharing.