How to Make Potato, Broccoli and Coriander Soup?
Serve: 3-4
Ingredients:
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250 g / 1/2 lb broccoli
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cooking oil spray
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1 onion, finely chopped
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1 garlic clove, finely chopped
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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375 g / 3/4 lb potatoes, cubed
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1 small chicken stock cube
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4 cups water
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3/4 cup (185 m1 / 6 fl oz) skim milk
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1 1/2 tablespoons finely chopped fresh coriander
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salt and pepper
Preparation:
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Use a sharp knife to cut the broccoli into florets. Spray the base of a large saucepan lightly with the oil and heat it over medium heat.
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Place the onion and garlic to the pan. To prevent sticking, add in 1 tablespoon water. Cover with lid.
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Cook while stirring occasionally over low heat for approximately 3-4 minutes. Make sure the onion has softened and is mild golden.
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Add in the cumin and coriander and cook for further 1 1/2 minutes.
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Add in the broccoli and potato to the pan. Stir well. Add in the stock cube and water and bring to a boil.
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Reduce the heat. Cover again with the lid and simmer for 15 minutes. Make sure the vegetables are tender. Set aside to slightly cool.
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In a food processor, blend the soup in batches until smooth. Return the soup to the pan.
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Stir in the milk. Reheat but do not boil. Stir in the chopped coriander. Add salt and pepper to taste.
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Ready to serve.
Nutrition per serving (3):
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140 kcalories, protein 9 g, fat 0.5 g, carbohydrate 18 g, dietary fiber 5 g, cholesterol 1 mg
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