Creamy Broccoli Soup

I love creamy soups and this one is a low fat version to boot. This is another dish that even broccoli haters will like and I also make it spicy by adding some red chilli flakes. My daughter, husband, inlaws and some friends who have tried this were pretty happy with the result and claimed it was better than the cheese loaded broccoli soups. So, here's another winter warmer coming your way...

CREAM of BROCCOLI SOUP

Ingredients:

Olive Oil - 1 tbsp
Onion - 1, medium, chopped

Celery - 2 medium stalks, chopped (optional)

Carrot - 1 big or 2 small, chopped or grated

Potato - 1 small, peeled and chopped

Broccoli - 2 to 3 cups, chopped

Vegetable Broth - 2 cups

Low Fat milk - 1 cup

Low fat Sour Cream/ Whipping Cream - 2 tbsp

Red Chilli Flakes - 1/2 tsp or to taste

Salt and black pepper to taste

Method:

1) Heat olive oil in a stockpot and add onion, celery (if using), carrots and potato. Sauté this until the onions soften and turn translucent.

2) Now add the chopped broccoli and chilli flakes, stir for a few minutes more before adding the vegetable broth and about a cup of water. Let this come to a boil... Cover and simmer until the vegetables are cooked. Switch off the stove and allow to cool a bit.

3) Reserve a few tbsp of the vegetables and keep aside (to lend some texture to the soup). Puree the remaining with a cup of milk. Return to the pan with the reserved vegetables and add salt and pepper to taste. Add more water/milk, if required, to adjust consistency.

4) Let this heat through. When hot enough (not boiling though), add the sour cream or if you feel indulgent, whipping cream and stir.

5) Soup is now ready to be slurped with warm and crunchy garlic bread or croutons.