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Cream of Broccoli Mushroom Soup


Cream of Broccoli Mushroom Soup

Cream of Broccoli Mushroom Soup



Recipe Servings




Recipe 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


Heat oil in a pressure cooker.

Add cumin seeds and pepper corns.

Once these start to crackle, add the cut broccoli and mushrooms.

Saute the vegetables for about 2 minutes over medium heat.

Add 2.5 cups of hot water and salt to taste.

Cover the lid and cook for two whistles. Then Remove from heat.

Once it cools down a little, open the lid and mash the vegetables using a hand blender.

Strain the mixture with a medium sieve.

Garnish with fresh cream and coriander. Serve hot.

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Key Ingredients: broccoli, cream, coriander leaves, mushroom, black pepper, cumin seeds, vegetable oil, salt

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