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Cream of Broccoli Mushroom Soup

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Cream of Broccoli Mushroom Soup
  • Chef:
  • Recipe Servings: 2
  • Cook Time:
  • A delicious and healthy soup made within twenty minutes. This broccoli and mushroom soup is made with a hint of pepper and a dash of cream. Comforting and nutritious.


  • 100 gm broccoli, washed and cut into pieces
  • 6 button mushrooms, washed and cut into fours
  • 1 tsp oil
  • 1 tsp cumin
  • 4-6 black pepper corns
  • Salt to taste
  • Fresh cream - for garnish
  • Fresh coriander - for garnish


  1. Heat oil in a pressure cooker.
  2. Add cumin seeds and pepper corns.
  3. Once these start to crackle, add the cut broccoli and mushrooms.
  4. Saute the vegetables for about 2 minutes over medium heat.
  5. Add 2.5 cups of hot water and salt to taste.
  6. Cover the lid and cook for two whistles. Then Remove from heat.
  7. Once it cools down a little, open the lid and mash the vegetables using a hand blender.
  8. Strain the mixture with a medium sieve.
  9. Garnish with fresh cream and coriander. Serve hot.
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